Garden Chickpea Melon Salad Bowl with Almonds Recipe

Garden Chickpea Melon Salad Bowl with Almonds Recipe

Garden Chickpea Melon Salad Bowl with Almonds Recipe

An easy vegan lunch idea recipe, Garden Chickpea Melon Salad Bowl with Almonds is a fresh plant-based lunch bowl made with crisp lettuce, chickpeas, fluffy couscous, shredded carrots, cherry tomatoes, pea shoots, sweet melon, chopped almonds and a light lemon dressing. It is colorful, crunchy and filling without feeling heavy, making it a great warm-weather lunch, picnic bowl or meal-prep salad.

Servings: 4 | Prep Time: 25 minutes | Cook Time: 5 minutes

Ingredients

For the Couscous

• ½ cup (90 g.) dry couscous

• ½ cup (120 ml.) boiling water

• ¼ tsp. fine sea salt

• 1 tsp. (5 ml.) olive oil

For the Lemon Dressing

• 3 tbsp. (45 ml.) fresh lemon juice

• 2 tbsp. (30 ml.) olive oil

• 1 tsp. (5 ml.) maple syrup

• ½ tsp. Dijon mustard

• ¼ tsp. fine sea salt, plus more to taste

• Freshly ground black pepper, to taste

For the Salad Bowl

• 4 cups (120 g.) green leaf lettuce, butter lettuce or romaine leaves

• 2 cups (60 g.) baby spinach

• 1 can (15 oz. / 425 g.) chickpeas, drained and rinsed

• 1 ½ cups (240 g.) diced cantaloupe, honeydew or ripe papaya

• 1 cup (150 g.) cherry tomatoes

• 1 cup (110 g.) shredded carrots

• 1 cup (35 g.) pea shoots, microgreens or sprouts

• ¼ cup (35 g.) chopped almonds

• 1 tbsp. (9 g.) sesame seeds or chia seeds

• Freshly ground black pepper, to taste

For Serving

• Lemon wedges

• Extra chopped almonds

• Extra sesame seeds or chia seeds

• Fresh parsley or basil leaves, optional

Directions

1. Add the couscous, salt and olive oil to a heatproof bowl. Pour the boiling water over the top, cover and let stand for 5 minutes.

2. Fluff the couscous with a fork and let it cool for 10 minutes.

3. Make the dressing. In a small bowl, whisk together the lemon juice, olive oil, maple syrup, Dijon mustard, salt and black pepper.

4. Add the chickpeas to a small bowl and toss them with 1 tbsp. (15 ml.) of the dressing. Set aside while you prepare the bowls.

5. Divide the lettuce and spinach among 4 bowls.

6. Add the couscous, chickpeas, melon, cherry tomatoes, shredded carrots and pea shoots in separate sections over the greens.

7. Sprinkle the chopped almonds and sesame seeds or chia seeds over the bowls.

8. Drizzle with the remaining dressing just before serving.

9. Finish with black pepper, lemon wedges, extra almonds, extra seeds and fresh herbs, if using.

Make It Yours

• For more protein, add baked tofu, tempeh or extra chickpeas.

• For a grain-free version, replace the couscous with finely chopped cauliflower, extra greens or diced cucumber.

• For a sweeter bowl, use cantaloupe or ripe papaya. For a more savory bowl, use cucumber in place of half the melon and add a few sliced olives.

• For extra crunch, add pumpkin seeds, sunflower seeds or thinly sliced radishes. If you want a creamier finish, drizzle the bowl with lemon-tahini dressing instead of the light lemon dressing.

Kitchen Notes

• Use firm ripe melon so the cubes hold their shape in the bowl. Very soft melon can release too much juice and make the greens wilt faster.

• Let the couscous cool before adding it to the salad. Warm couscous can soften the lettuce and spinach.

• Keep the ingredients in sections for the freshest presentation, then toss at the table. This keeps the chickpeas, melon, tomatoes, greens and carrots distinct and colorful.

• If making this ahead, store the dressing separately and add the nuts and seeds just before serving.

Pairs Well With

Serve this salad bowl with hummus and pita, roasted chickpeas, tomato gazpacho, cucumber sandwiches, lentil soup, grilled tofu, fruit plates or a simple slice of toasted sourdough.