This is a light lunch salad which puts canned chickpeas together with cooked couscous.
But it's not light at all, thanks to basil vinaigrette! Because we wanted to give tabbouleh a seasonal touch, we recommend you at least try using freshly chopped tomatoes.
– 1 cup finely chopped kale – ¾ cup cooked whole-wheat couscous – ⅔ cup rinsed canned chickpea – 4 tablespoons Basil Vinaigrette
In a medium-sized bowl, whisk the greens, chickpeas, couscous, and dressing together until well combined.
Serve immediately or refrigerate up to four days in a sealable container.