LONGEVITY SALAD RECIPE

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Step 1

Cook the couscous according to package directions, in vegetable broth instead of water, if desired..

Step 2

Preheat the oven to 400F and get out a baking sheet. Add the asparagus and chick peas to either half of the sheet pan, and toss in olive oil if desired. Sprinkle with salt and pepper. Bake for 15 to 20 minutes, until the chick peas are slightly crispy and the asparagus is tender..

Step 3

Combine all listed dressing ingredients in a measuring cup until a smooth dressing is formed..

Step 4

To a bowl, add the cooked couscous, asparagus, chick peas, dill, parsley, vegan feta and pistachios. Drizzle on the lemon dressing and toss. Enjoy immediately, or store in the fridge for up to 3 days.