Chickpea Couscous Salad Recipe:
This recipe emerged from necessity. I was 19, broke, a vegan, and in college. I needed something cheap, quick, healthy, and abundant. This recipe has become a staple of mine and I still eat it throughout the week many times. It has staying power. It’s easy to make and yields a lot of food. I usually like to make this on Sunday night in preparation for the week.
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Chickpea Couscous Salad Recipe: Healthy Weekday Lunch
Super tasty, flavorful, and CHEAP vegetarian/vegan salad to make for your busy weekdays! Make it on a Sunday or on a weeknight for dinner!
4
servings30
minutes20
minutesIngredients
1 cup Couscous
15.5 oz Garbanzo Beans – drained
1/2 c Olive Oil for the dressing
1 tbsp olive oil for the couscous
2 tbsp soy or Tamari sauce
1.5 tbsp white wine vinegar
3 tbsp dijon mustard
3 cloves garlic minced
1 chopped green onion
8 Kalamata olives chopped in half
1 tbsp fresh dill, optional
- Spices
1 tsp sea salt
2 tbsp smoked paprika
1 tsp Hungarian paprika
1 tsp red pepper flakes – I usually add 3 tsp
1 tsp cumin
1 tsp black pepper
1.5 tsp Italian seasoning
1 tsp rosemary – fresh or dry
Directions
- Follow the couscous recipe directions – typically it’s 2 cups of water with a little salt and 1 tbsp of olive oil. Then boil the water, add in a cup of couscous, stir it in, put a lid on it, and take it off the stove. Keep it standing for 5 minutes, then stir it and fluff it up.
- While the couscous is being made, drain the garbanzo beans in a strainer.
- In a large bowl, mix the olive oil, soy sauce, white wine vinegar, dijon mustard, spices, and garlic. Mix until it is smooth and everything is distributed evenly.
- Pour the garbanzo beans in the bowl and stir it in with the dressing mixture.
- Add in the couscous slowly, gradually stir it in making sure it gets stirred into the dressing. The couscous should be somewhat moistened by the dressing. If it’s dry, then add in more olive oil and dijon.
- Add in the kalamata olives and sprinkle, green onions, dill, and a little paprika on top.
- You can serve it immediately or chill it in the fridge. Bon appetit!
Notes
- If you are eating or serving this at least few hours after you make it, then keep the dressing separate from the garbanzo bean and couscous. Right before serving it, add everything together.
- If you mix everything together too early, the beans and couscous will absorb the dressing.
- Want more spice? Add more red pepper flakes.
- Want more smokiness, add more smoked paprika!
- Vegan or dairy feta also add a nice saltiness to the salad.
Hungry for more recipes? Check them out here.
This is a great dish for weekday lunch!
This is super easy and quick to make. It’s also really delicious.
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