Protein Bean Bowl of Salad in 30 Minutes

Instructions:

1. In a medium saucepan, add the dry 1 cup (175g) of pearl couscous over medium heat. Toast for 3 minutes, stirring frequently, until it smells like toasted almonds and turns golden brown. Pour in the 1.25 cups (300ml) of vegetable broth and bring to a simmer. Cover, reduce heat to low, and cook for 8-10 minutes.
2. While the grains cook, pat the 1 can (425g) of chickpeas completely dry with a paper towel. Heat 1 tsp (5ml) of olive oil in a skillet and add the chickpeas with 0.5 tsp smoked paprika. Sauté for 5-7 minutes until the skins become slightly crisp and they begin to sizzle.
3. Shred the 4 cups (120g) of kale into very fine ribbons. Place them in your large serving bowl with a pinch of salt and a drizzle of lemon juice. Massage the leaves with your hands for 2 minutes until they turn dark green and feel silky.
4. In a small jar or bowl, combine the 3 tbsp (45ml) lemon juice, 2 tbsp (30ml) tahini, 0.25 cup (60ml) olive oil, and the grated garlic. Whisk vigorously until the dressing is thick, creamy, and velvety. If it seems too thick, add 1 tsp of warm water to loosen it.
5. Add the cooked couscous and sautéed chickpeas to the bowl with the massaged kale. Toss in the cucumber, tomatoes, red onion, parsley, and mint. Pour the dressing over the top and fold gently until every component is glistening and evenly distributed.