Vegan Couscous Salad With Chickpeas

Vegan Couscous Salad With Chickpeas

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 5 mins
Cool: 10 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
202 Calories
5g Fat
33g Carbs
7g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 202
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 535mg 23%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 7g
Vitamin C 17mg 84%
Calcium 38mg 3%
Iron 2mg 9%
Potassium 229mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like couscous pilafs or couscous salads, you'll want to try this simple and easy homemade vegetarian recipe for couscous salad, courtesy of The Wheat Foods Council. It's filled with chickpeas (garbanzo beans) and plenty of vegetables, including cucumber and red bell pepper in a light lemon, olive oil, and Dijon mustard vinaigrette. This couscous salad is made from all vegetarian and vegan ingredients, and with less than 300 calories per serving, it is also a low-calorie meal. 

It's perfect for vegetarians and vegans since the chickpeas add a nice protein boost. Sprinkle it with a touch of nutritional yeast if you are eating vegan, or this couscous dish might be nice with a bit of Parmesan cheese on top if you aren't eating vegan. 

Though this recipe is vegetarian and vegan, it is not gluten-free, since couscous contains wheat. If you'd like to try a gluten-free version, just use quinoa instead, and adjust the cooking time for the quinoa. 

Ingredients

  • 1 (14.5-ounce) can​ vegetable broth 

  • 1 cup couscous

  • 3/4 cup canned garbanzo beans, drained

  • 1/2 cup diced cucumber

  • 1/4 cup diced red bell pepper

  • 2 tablespoons finely chopped green onions

  • 3 tablespoons balsamic vinegar

  • 1 tablespoon olive oil

  • 1 tablespoon Dijon mustard

  • 1/2 teaspoon lemon zest

  • 1/4 teaspoon freshly ground black pepper, or to taste

  • 1/2 teaspoon lemon pepper, for garnish

Steps to Make It

  1. Gather the ingredients.

    Vegan Couscous Salad With Chickpeas ingredients

    The Spruce / Kristina Vanni

  2. In a medium saucepan, bring vegetable broth to a boil and stir in couscous.

    Couscous in a saucepan

    The Spruce / Kristina Vanni

  3. Once couscous is simmering, remove pan from the heat, cover, and let stand for 5 minutes.

    couscous in a covered saucepan

    The Spruce / Kristina Vanni

  4. Lightly fluff couscous with a fork. Let prepared couscous cool for at least 10 minutes.

    couscous in a saucepan

    The Spruce / Kristina Vanni

  5. Place cooled couscous in a large bowl and lightly toss with garbanzo beans, cucumber, red bell pepper, and green onions.

    couscous salad ingredients in a bowl

    The Spruce / Kristina Vanni

  6. In a separate bowl, mix balsamic vinegar, olive oil, mustard, lemon zest, and black pepper.

    balsamic vinegar, olive oil, mustard, lemon zest, and black pepper in a bowl

    The Spruce / Kristina Vanni

  7. Add vinaigrette-lemon dressing to the couscous mixture and gently toss to combine.

    Vegan Couscous Salad With Chickpeas ingredients in a bowl

    The Spruce / Kristina Vanni

  8. Garnish couscous salad with lemon pepper.

    Vegan Couscous Salad With Chickpeas in a bowl

    The Spruce / Kristina Vanni

Tip

  • The vinaigrette dressing can also be mixed by shaking it in a Mason jar.
  • Taste and adjust seasonings to taste. You can add a dash of sea salt or kosher salt if you think it's needed, but use a light hand so as not to overpower the other flavors. 
  • This couscous and chickpea salad can be prepared in advance and set in the refrigerator to chill. Be sure to gently toss it again just before serving to mix up the ingredients and the dressing. 

How to Store

  • This couscous salad with chickpeas can be kept in an airtight container in the refrigerator for three to four days. It does not freeze well.