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Chickpea & Fava Bean Couscous Salad

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Chickpea & Fava Bean Couscous Salad

Course: Lunch, Salad, Side/App
Cuisine: American, Mediterranean
Keyword: dairy-free, one pan
Calorie: 400-500, Under 450, Under 500
Protein: 21-30g, Over 20g
Fiber: 11+g
Servings: 4
Calories: 416kcal


  • 1 cup Couscous (uncooked)
  • 2 cups Chickpeas (cooked)
  • 2 cups Fava Beans (cooked)
  • 2 cups Snap Peas (trimmed, chopped)
  • 1 cup Parsley (finely chopped)
  • 1/4 cup Red Onion (diced)
  • 1 tbsp Apple Cider Vinegar (to taste)
  • Sea Salt & Black Pepper (to taste)


  • Cook the couscous according to the package directions and let cool.
  • In a large mixing bowl, combine the couscous with the remaining ingredients. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to four days.
  • Serving Size

    One serving equals approximately two cups.
  • Gluten-Free

    Use quinoa instead of couscous.
  • More Flavor

    Add lime juice and/or olive oil. Cook the couscous with broth instead of water.
  • Additional Toppings

    Add green onions, red bell pepper, cucumber, tomatoes, goat cheese, or feta.


Calories: 416kcal | Carbohydrates: 78g | Protein: 42g | Fat: 3g | Cholesterol: 0mg | Sodium: 26mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1661IU | Vitamin C: 28mg | Calcium: 123mg | Iron: 6mg

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