Chickpea Couscous Salad

5 from 1 vote

Introducing my Chickpea Couscous Salad, the perfect solution for meal prep and lunch! This easy-to-make dish requires no cooking and no oven, coming together in just 20 minutes. Packed with fresh veggies and hearty chickpeas, it’s a nutritious and delicious option for your busy days.

Prep Time20

Cook Time0

Total Time20

Course: Main, Side

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 433kcal

Author: Petra

Ingredients

For the couscous

1 cup couscous use gluten-free couscous if needed, or sub with quinoa
1 cup boiling water
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon salt
Freshly cracked black pepper, to taste

For the dressing

2 tablespoon olive oil
1 tablespoon red wine vinegar
2 tablespoon lemon juice
Zest from 1 lemon
1 tablespoon maple syrup or honey
¼ teaspoon salt
⅛ teaspoon freshly cracked black pepper

For the salad

1 15-oz can of chickpeas, drained and rinsed
1 large cucumber chopped
1 large tomato chopped
½ of a red onion diced
1 large bell pepper choppedc
½ cup crumbled feta cheese use vegan if needed
½ cup sliced green olives
¼ cup fresh herbs of choice I use mint

Instructions

Add couscous, spices, and water to a medium bowl and stir. Cover with a plate or a lid and let the couscous steam for 5 minutes.
1 cup couscous, 1 cup boiling water, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon salt
In the meantime, make the dressing by combining all of the ingredients in a jar.
2 tablespoon olive oil, 1 tablespoon red wine vinegar, 2 tablespoon lemon juice, Zest from 1 lemon, 1 tablespoon maple syrup or honey, ¼ teaspoon salt
When the couscous is ready, fluff it with a fork.
Arrange the salad by adding all of the ingredients in a large bowl. Toss with the dressing.
1 15-oz can of chickpeas, drained and rinsed, 1 large cucumber, 1 large tomato, ½ of a red onion, 1 large bell pepper, ½ cup crumbled feta cheese, ½ cup sliced green olives, ¼ cup fresh herbs of choice

Nutrition