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Couscous Chickpea Salad

Bymyplantbasedbowl
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This Couscous Chickpea Salad is colorful and packed with flavor! It mixes the wholesome goodness of whole wheat couscous with crunchy fresh veggies and a tangy dressing that ties it all together. Plus, it’s super easy to toss together, making it a great choice for a light lunch or as a tasty side dish at your next get-together.

A salad in a bowl with couscous, chickpeas, vegetables, and fresh oregano.

This Couscous Chickpea Salad features a base of hearty whole wheat couscous which is full of fiber and protein. Crunchy red peppers and cool cucumbers add some freshness while chickpeas make it extra filling, so it can stand alone as a meal. Kalamata olives bring a salty tangy finish.

A salad in a bowl with couscous, chickpeas, vegetables, and fresh oregano.

The star here is the dressing. It’s a simple mix of maple syrup, Dijon mustard, and smoked paprika. That’s it – 3 ingredients but all the right ones. You’ll get sweet, tangy, and a bit smoky all at once.

Ingredients

This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.

Ingredients for a recipe on a white marble counter labeled chickpeas, tomato, maple Dijon dressing, cucumber, romaine lettuce, couscous, and kalamata olives.
  • Couscous: Use the small Moroccan couscous for this dish. It’s cooked by steaming in a bowl with water, no need for the stovetop!
  • Chickpeas: For a satisfying source of protein. Canned chickpeas make this quick. You can also cook chickpeas in your Instant Pot.
  • Tomato + cucumber: cucumber for a fresh crunch. I use Roma tomatoes. You could use halved cherry or grape tomatoes.
  • Kalamata Olives: For a salty, briny finish.
  • Dressing: This three-ingredient dressing includes maple syrup for sweetness, Dijon mustard for tanginess, and smoked paprika. It seems simple but has lots of flavor!
  • Oregano: fresh oregano for garnishing and an herby finish.

Substitutions

A salad in a bowl with couscous, chickpeas, vegetables, and fresh oregano.

Instructions

Prep Tips

  • Boil a kettle of water.
  • Chop cucumber, tomato, olives, and lettuce.

To make the dressing, add the ingredients to a small jar with a lid and shake to combine.

Couscous poured into a large bowl.
  1. Add the dried couscous to a large bowl.
Water poured on top of couscous in a large bowl.
  1. Add boiling water and salt. Cover and let sit for 5 minutes.
Couscous is fluffed with a fork.
  1. Fluff the couscous.
Tongs mix a salad.
  1. Add the prepped ingredients and mix with tongs.
Dressing is poured on a salad.
  1. Pour the dressing over the salad.
Tongs mix a salad.
  1. Mix with tongs and serve.
Illustration of a yellow bowl.

Add additional protein like beyond meatballs, air fryer salmon, or grilled shrimp.

A salad in a bowl with couscous, chickpeas, vegetables, and fresh oregano.

Tips for Making Couscous Chickpea Salad

  • Meal Prep: This salad keeps well in the fridge for several days, making it great for meal prep or making it ahead of time for a dinner party.

What to serve with Couscous Chickpea Salad

This couscous chickpea salad makes a great side dish and pairs well with other Mediterranean-style dishes. Try it with a Greek halloumi wrap or Greek-inspired Beyond Meatballs for a filling meal.

More salad recipes

Storage

Store this salad in an airtight container in the fridge for 3-4 days.

A salad in a bowl with couscous, chickpeas, vegetables, and fresh oregano.

Frequently asked questions

Can I make Couscous Chickpea Salad ahead of time?

Yes. For best results when making this salad ahead of time, store the salad and the dressing separately and combine right before serving.

A salad in a bowl with couscous, chickpeas, vegetables, and fresh oregano.

Couscous Chickpea Salad

This Mediterranean-inspired dish is a flavor explosion, featuring tender whole wheat couscous, fresh veggies, and protein-packed chickpeas.
Servings 4
Jacqueline
special diet
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A brown circle with the letters p and b to signify plant-based.
An orange circle with the letters s and f to signify soy-free.
A green circle with the letter v to signify vegan.
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prep time10 minutes
cook time0 minutes
total time10 minutes

Ingredients 
 

Salad

  • 1 cup whole wheat couscous
  • 1 1/2 cup water - boiling
  • 1/2 teaspoon kosher salt
  • 19 oz chickpeas - 1 can, drained
  • 2 small roma tomatoes - diced
  • 4 cups sliced romaine lettuce
  • 2 small cucumbers - sliced into quarters
  • 1/2 cup kalamata olives - pitted and chopped
  • fresh oregano - garnish
  • lemon juice - garnish, optional

Dressing

  • 1/4 cup maple syrup
  • 1/4 cup Dijon mustard
  • 1/4 teaspoon smoked paprika

Instructions 

For the dressing

  • Combine ingredients in a bowl or jar with a lid and whisk or shake to combine.

For the salad

  • Make the couscous: Add the couscous to a bowl and add boiling water and salt. Stir briefly and cover with a lid for 5 minutes. Fluff with a fork.
  • Add the chopped vegetables and mix well.
  • Add the dressing and mix well.
  • Serve. Optionally, garnish with a squeeze of fresh lemon juice and fresh oregano leaves.

Video

Notes

This salad keeps well in the fridge for 3-4 days.

Nutrition

Calories: 568kcal | Carbohydrates: 109g | Protein: 23g | Fat: 8g | Sodium: 777mg | Potassium: 778mg | Fiber: 19g | Sugar: 23g | Vitamin A: 4821IU | Vitamin C: 11mg | Calcium: 165mg | Iron: 7mg
Did you make this recipe?Mention @myplantbasedbowlblog or tag #myplantbasedbowl!
A salad in a bowl with couscous, chickpeas, vegetables, and fresh oregano with the text couscous salad.

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Jacqueline

Hi, I’m Jacqueline. I write this website and create plant-based recipes that are easy to make and taste great. I love cooking and making elaborate bowl recipes, gardening and taking care of my little cabin, and I’m happy reading or watching a new show on Netflix.

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