Chickpea and Couscous Asian Style Salad

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This salad is very quick to assemble and is very nutritious. It can be made in advance and in big batches, which is pretty handy for busy weeks. I love eating it as an afternoon snack or as a side for spring rolls or a sandwich.

For the salad

1- In a bowl, mix

1 cup whole wheat couscous

1 cup boiling water

2- Wait 5 min, then add

1 grated carrot

1 1/2 tbsp chopped fresh parsley

1/4 cup chopped cashew nuts

1/2 tbsp chopped cilantro

1 cup cooked chickpeas

2 tbsp sesame seeds

For the dressing

1- In a blender, pulverize

1 lime, peeled

1 clove garlic

3 tbsp apple cider vinegar (or rice vinegar)

1 tbsp tamari

1/4 tsp cracked pepper

1/4 cup nutritional yeast

about 1 tsp fresh ginger

1 /2 tsp cayenne pepper in flakes

1 tbsp cashew nuts

1 tbsp maple syrup

1 tbsp sesame seeds

1 tbsp hot sauce

2 tbsp water

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