Longevity Salad with Chickpeas

Longevity Salad with Chickpeas

Discover the secret to vitality and longevity with this vibrant salad, featuring the nutrient-rich goodness of Bush's Chick Peas. Packed with wholesome ingredients and a zesty lemon dressing, this dish not only meets your daily serving of beans but also aligns with the healthy principles of the Blue Zones diet. Perfect as a side or a hearty main dish, it's a delicious way to celebrate health and flavor.

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Ingredients

🌱 1 bunch asparagus, chopped

🥫 1 540ml can Chickpeas, drained and rinsed

🥬 6 marinated artichoke hearts, chopped

🌿 1 cup fresh dill, chopped

🌿 1 cup fresh parsley, chopped

🥜 1/4 cup pistachios, or nut of choice, chopped

🧀 1/4 cup vegan feta, optional

For the Couscous:

🍚 1 cup pearl couscous

🍵 1 1/4 cup vegetable broth

For the Lemon Dressing:

🍋 2 lemons, juiced

🫒 1/4 cup extra virgin olive oil

🧄 1 garlic clove, minced

🥄 1 tablespoon dijon mustard

🌿 1 teaspoon fresh dill, chopped

🍁 1 teaspoon maple syrup

🧂 Salt & pepper to taste

Instructions

1- Cook the Couscous:

Prepare the couscous by cooking it according to the package instructions. Use vegetable broth instead of water to enhance the flavor.
Once done, set aside to cool slightly.

2- Roast Vegetables:

Preheat your oven to 400°F.
Line a baking sheet with parchment paper. On one half, spread out the chopped asparagus, and on the other half, the drained chickpeas.
Drizzle with a little olive oil, if desired, and season with salt and pepper.
Roast in the oven for 15-20 minutes, until the chickpeas are slightly crispy and the asparagus is tender.

3- Prepare the Lemon Dressing:

In a small mixing bowl or measuring cup, combine lemon juice, extra virgin olive oil, minced garlic, dijon mustard, chopped dill, maple syrup, salt, and pepper.
Whisk together until the mixture emulsifies into a smooth dressing.

4- Assemble the Salad:

In a large salad bowl, combine the cooked couscous, roasted asparagus, and chickpeas.
Add the chopped dill, parsley, marinated artichoke hearts, pistachios, and vegan feta if using.
Pour the lemon dressing over the salad and toss well to combine all ingredients.

5- Serve: