Healthy Broccoli, Chickpea, Pesto Couscous Salad

Healthy Broccoli, Chickpea, Pesto Couscous SaladLast week I made this broccoli, chickpea and pesto Israeli couscous salad and it was such a great, light side dish for dinner or bigger main dish for lunch. I love making big batches of a recipe like this one and eating it throughout the week. Next time I’ll be sure and grill chicken to pair with it for a quick and easy lunch option that’s filing and flavorful. Homemade pesto is easy to make and so delicious, but I usually save that for summertime when my basil plant is packed with leaves. This time I kept it simple and picked up one of the smaller jars from Trader Joe’s. Any of your favorite brands would work!

Print Recipe
Healthy Broccoli, Chickpea, Pesto Couscous Salad
Servings
people
Ingredients
  • 1 bunch broccoli cut into small florets
  • 1 15.5 oz can chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 1 cup dry Israeli couscous
  • 1/3 cup walnuts toasted (optional)
  • 1/4 tsp red pepper flakes
  • 1/4 cup Pecorino cheese grated
  • salt & pepper to taste
  • fresh pesto I used 1/2 a jar from Trader Joe's
Servings
people
Ingredients
  • 1 bunch broccoli cut into small florets
  • 1 15.5 oz can chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 1 cup dry Israeli couscous
  • 1/3 cup walnuts toasted (optional)
  • 1/4 tsp red pepper flakes
  • 1/4 cup Pecorino cheese grated
  • salt & pepper to taste
  • fresh pesto I used 1/2 a jar from Trader Joe's
Instructions
  1. Heat oven to 400 F
  2. In a large bowl drizzle olive oil, salt and pepper over the broccoli and chickpeas and gently stir to evenly coat. On a large, rimmed baking sheet spread out the broccoli and chickpeas. Roast in the oven for 20 minutes.
  3. Cook Israeli couscous according to package instructions
  4. If making homemade pesto, make it now.
  5. In a large bowl toss couscous,broccoli, chickpeas, walnuts and red pepper flakes. Stir in pesto (I just eye-balled it and probably used 1/4-1/3 cup). Season with salt and pepper and add additional pesto if desired. Top with Pecorino cheese and enjoy!
Recipe Notes

recipe from love and lemons cookbook

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5 Comments

  1. Caroline
    February 13, 2018 / 9:01 am

    Sounds delicious! Love a healthy side dish and pesto! 🙂

  2. February 13, 2018 / 9:08 am

    This sounds great! I absolutely love pesto and never thought to pair it with the rest of the ingredients! Yum!

  3. susyqstyles
    February 13, 2018 / 10:24 am

    Nice! Seems very easy and healthy! Thanks for sharing….

  4. Caitlin Peterson
    February 21, 2018 / 2:05 pm

    LOVE. The March Cooking Light has something related similar if you like this one ( i cant find it online but i know you get that one giiirrrrl) — also hi. xoxox

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