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–+ servings

Vegan Couscous Salad

Lauren Casolaro
This vegan couscous salad is light, refreshing and makes the perfect main or side dish! With roasted chickpeas, veggies and a zesty lemon vinaigrette, it's nutritious and packed with flavor. Even better, it's ready to eat in less than 30 minutes.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish, Side Dish
Cuisine American, Mediterranean
Servings 4 people
Calories 294 kcal

Equipment

  • Cutting Board
  • Saucepan
  • Whisk
  • Salad Spoons

Ingredients
 

Roasted Chickpeas

  • 1 can (15 oz) chickpeas drained, rinsed & patted dry
  • 1 tablespoon (15 mL) olive oil
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

Couscous

  • 1 cup (165 g) pearl couscous
  • 1 cup (240 g) vegetable broth
  • ½ cup (110 g) water
  • 1 teaspoon salt

Salad

  • 2 mini cucumbers thinly sliced
  • 1 cup (224 g) cherry tomatoes halved lengthwise
  • 5 oz spinach & arugula mix
  • 3 tablespoons (42 g) vegan feta crumbled

Lemon Vinaigrette

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon dijon mustard
  • ⅛ teaspoon sea salt
  • pinch black pepper
  • ¼ teaspoon maple syrup optional

Instructions

  • Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
  • Toss the chickpeas in olive oil, paprika, salt and pepper. Transfer to the prepared baking sheet.
    1 can chickpeas, 1 tablespoon olive oil, ½ teaspoon paprika, ¼ teaspoon salt, ⅛ teaspoon pepper
  • Roast the chickpeas for 20 to 30 minutes, or until golden brown and crispy.
  • While the chickpeas are roasting, add vegetable broth and water to a medium saucepan and bring to a boil.
    1 cup vegetable broth, ½ cup water
  • Add the couscous and salt to the saucepan, return to a boil then reduce heat to a simmer. Cover and cook until tender, about 15 minutes, stirring occasionally.
    1 cup pearl couscous, 1 teaspoon salt
  • In a small bowl, whisk together all of the ingredients for the lemon vinaigrette.
    2 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, ½ teaspoon dijon mustard, ⅛ teaspoon sea salt, pinch black pepper, ¼ teaspoon maple syrup
  • In large bowl, combine cooked couscous, roasted chickpeas, sliced cucumbers, cherry tomatoes, spinach & arugula mix, and vegan feta.
    2 mini cucumbers, 1 cup cherry tomatoes, 5 oz spinach & arugula mix, 3 tablespoons vegan feta
  • Drizzle with the lemon vinaigrette and lightly toss once more, or serve the dressing on the side. Serve immediately and enjoy.

Notes

Whether you make this recipe ahead of time or have left overs, store the salad and the lemon vinaigrette in separate airtight containers in the fridge for up to 4 days. 
 
 

Nutrition

Calories: 294kcalCarbohydrates: 40gProtein: 10gFat: 11gSaturated Fat: 2gCholesterol: 2mgSodium: 885mgPotassium: 408mgFiber: 3gSugar: 3gVitamin A: 3784IUVitamin C: 22mgCalcium: 58mgIron: 2mg

Disclaimer: Although apinchofparsley.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Apinchofparsley.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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