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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 mins
Cook Time20 mins
Total Time25 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


Spiced Chickpeas

  • 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