Chickpea & Couscous Salad

Ingredients:

• 3/4 cup couscous, cooked
• 1 cup kale, finely chopped
• 2/3 cup chickpeas, drained and rinsed

Basil Vinaigrette

• 1 small shallot, chopped
• 1/4 cup olive oil
• 1/2 cup basil leaves
• 2 teaspoons maple syrup
• 3 Tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Instructions:

1. To make the dressing, combine all of the ingredients into a blender and blend until smooth.
2. Combine the couscous, kale chickpeas and 4 Tablespoons of dressing into a bowl and mix together. Serve immediately or refrigerate for up to 4 days. 
3. Serve and enjoy!