Fresh + Herby Vegan Couscous Salad
This light but satisfying plant-based salad is brimming with fresh veggie flavor. It's the perfect summer entree or side dish.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Lunch, Main Course, Side Dish
Cuisine: American, Mediterranean
Keyword: 30-minute, garden vegetable, plant-based, spring, summer, vegan, vegetarian
Servings: 6
Calories: 337kcal
Author: Chelsea Jackle, RDN
- 4 cups canned chickpeas (two 15.5 oz cans)
- 1 tsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
Salad Ingredients
- 1 cup pearl couscous (dry)
- 10 cups mixed greens
- 2 cups cherry tomatoes (sliced lengthwise)
- 1 large cucumber (sliced)
- ½ cup fresh mint (chopped)
- ½ cup fresh parsley (chopped)
- ½ cup vegan feta
- 1 medium lemon (juiced)
- 3 tbsp olive oil
Preheat an oven or air fryer to 400F. Drain, rinse, and dry chickpeas, then add to a sheet pan or air fryer basket. Drizzle with 1 tsp olive oil, then add salt, pepper, and paprika and toss to coat. Bake or air fry for 15 minutes, shaking every 5 minutes.
Meanwhile, cook the couscous according to the package instructions. (I would also recommend rinsing your couscous after cooking to cool it and prevent it from clumping.)
While the chickpeas and couscous are cooking, wash and chop your veggies and herbs if you haven't already.
Assemble your salad! In a large bowl, add mixed greens, tomatoes, cucumber, fresh mint, fresh parsley, vegan feta, cooked couscous, and spiced chickpeas. Drizzle with 3 tbsp olive oil and lemon juice, then toss and serve.
- Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.
Calories: 337kcal | Carbohydrates: 47g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 816mg | Potassium: 571mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1662IU | Vitamin C: 47mg | Calcium: 95mg | Iron: 3mg