Healthy Broccoli, Chickpea, Pesto Couscous Salad
  • 1bunch broccolicut into small florets
  • 115.5 oz can chickpeasdrained and rinsed
  • 2tbsp olive oil
  • 1cup dry Israeli couscous
  • 1/3cup walnutstoasted (optional)
  • 1/4tsp red pepper flakes
  • 1/4cup Pecorino cheesegrated
  • salt & pepperto taste
  • fresh pestoI used 1/2 a jar from Trader Joe’s
  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