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Raw Kale Avocado and Chickpea Couscous Salad


  • 2 cups of cups of couscous
  • 1 can chickpeas drained and rinsed
  • 1 large size ripe tomato diced (I used cherry tomatoes)
  • 1 medium onion diced
  • 1 medium avocado diced
  • 1 bunch of kale
  • ½ cup of nutritional yeast
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1 teaspoon powdered garlic
  • 1/2 teaspoon turmeric
  • 1 large clove garlic minced
  • 5 tablespoons olive oil
  • 1 pinch each of black pepper sweet paprika, cayenne pepper, onion powder
  • 1/3 teaspoon crushed red pepper


  • Make the couscous. Bring two cups of water and one tablespoon olive oil to a boil in a saucepan. Remove from heat and add the couscous and salt, stir evenly to moisten the couscous. Cover and let sit until the water is absorbed, about 10 minutes. Fluff with a form before adding to the salad.
  • Wash the kale thoroughly. Pull the kale leaves off the stem and discard the stems. Place a few leaves of kale on top of each other, roll them up and begin slicing them into thin strips.
  • Place the couscous, chickpeas, kale, diced tomatoes, onion, minced garlic, and avocado in a large bowl or pot.
  • Pour in the olive oil. Stir the ingredients together and add more olive oil if needed to coat everything well.
  • Add the garlic powder, salt , nutritional yeast, soy sauce, turmeric, black pepper, sweet paprika, cayenne pepper, onion powder and crushed red pepper. Stir again to make sure that everything is well mixed together.
  • Let the salad chill in the refrigerator for about 20 minutes to allow the flavors to mingle.
  • Enjoy!