Couscous Chickpea Salad
A refreshing and light Mediterranean salad with fluffy couscous, tender chickpeas, and crisp vegetables tossed in a zesty lemon-cumin dressing. Perfect for a healthy lunch.
For 4 servings
Cook the chickpeas.
Drain the soaked chickpeas. Place them in a pot with fresh water, bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until tender. Drain and set aside to cool.
TIPIf you're short on time, you can use a pressure cooker to cook the chickpeas in about 10-12 minutes.Prepare the couscous.
- In a small saucepan, bring 0.75 cup of water to a boil.
- Stir in the dry couscous and a pinch of salt.
- Remove from heat, cover, and let it stand for 5-7 minutes until the water is absorbed.
- Fluff the couscous with a fork and spread it on a plate to cool completely.
TIPCooling the couscous prevents it from becoming gummy and helps keep the vegetables crisp.Chop the vegetables and herbs.
While the chickpeas and couscous are cooking and cooling, finely dice the cucumber, tomato, and red onion. Finely chop the fresh parsley and mint. Place everything in a large salad bowl.
Make the dressing.
In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, cumin powder, black pepper, and salt until well combined.
Combine and serve the salad.
- Add the cooled chickpeas and couscous to the bowl with the chopped vegetables.
- Pour the dressing over the salad.
- Toss everything together gently until well combined.
- Let the salad sit for 10 minutes for the flavors to meld, then serve.
TIPFor meal prep, store the dressing separately and add it just before serving to maintain freshness.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a brighter flavor, add the zest of one lemon to the dressing.
- 2Ensure the couscous is completely cool before mixing to prevent the vegetables from becoming soft.
- 3To reduce the sharp bite of the red onion, you can soak the chopped onion in cold water for 10 minutes before adding it to the salad.
- 4This salad can be stored in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Gluten free
Replace the couscous with an equal amount of cooked quinoa or brown rice.
high proteinHigh protein
Add 100g of crumbled feta cheese or grilled chicken breast for an extra protein boost.
veganVegan
This recipe is already vegan. Ensure you are using plant-based ingredients throughout.
quickQuick
Use one 15-ounce can of chickpeas, rinsed and drained, instead of dried chickpeas to save on soaking and cooking time.
Why this is on our healthy list.
Rich in Fiber
The high content of chickpeas and fresh vegetables provides ample dietary fiber, which aids digestion, promotes satiety, and supports gut health.
Good Source of Plant-Based Protein
Chickpeas are an excellent source of plant-based protein, essential for muscle repair and overall body function.
Heart-Healthy Fats
The dressing uses extra virgin olive oil, which is rich in monounsaturated fats that are beneficial for heart health.
Frequently asked questions
Yes, this salad is very healthy. It's packed with fiber from chickpeas and vegetables, provides plant-based protein, and uses a light, heart-healthy olive oil dressing. The increased vegetable content makes it nutrient-dense and filling.
