Chickpea Couscous Salad
Updated Jan 31, 2026
A Mediterranean-style couscous salad recipe made with chickpeas, crunchy vegetables, and a bright lemon dressing. Can be served at room temp or chilled.
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Try my recipe for couscous chickpea salad!
Couscous used to feel like one of those pantry things I didn’t really know what to do with, besides the obvious side dish, so it mostly sat there. Once I figured out how easily it turns into a full meal, this couscous salad recipe started happening a lot more often.
The couscous cooks in minutes, then everything else is just chopping and mixing. Chickpeas make it filling, the vegetables keep it crunchy, and the lemony dressing ties it all together without weighing it down. I’ll eat this at room temperature, straight from the fridge, or as leftovers the next day. This couscous salad recipe is simple, flexible, and exactly the kind of thing I like having around when I don’t want to think too hard about lunch or dinner.
Happy Cooking!
– Yumna
Chickpea Couscous Salad Ingredients
- Moroccan couscous: I recommend Moroccan couscous in this recipe because it’s smaller, but you can use pearled couscous or quinoa in a pinch. I don’t recommend using Lebanese couscous because it feels too large and clunky in this salad. For tips on cooking couscous ready my fool tutorial on how to make couscous.
- Chickpeas: I use canned chickpeas to save time, but if you want to use dried, read my tips on how to cook dried chickpeas.
- Vegetables: You’ll also need Persian cucumbers, radishes, green bell pepper, and green onions. Make sure to chop the veggies into small, even-sized pieces to keep them well distributed.
- Kalamata olives: If you don’t like the taste of olives, you can get a similar saltiness by substituting feta cheese.
- Almonds: I use slivered almonds, but you can chop up whole almonds or use pistachios, walnuts, or pecans.
- For the dressing: You’ll also need olive oil, lemon juice, garlic, honey, cumin, salt, and pepper. To save time, you can use a store-bought dressing that’s bright, lemony, and herby.
How to Make Chickpea Couscous Salad
Chickpea Couscous Salad Recipe
Video
Ingredients
- 1 ½ cups Moroccan couscous
- 1 ½ cups water
- 1 15 ounce can chickpeas rinsed/drained
- 2 Persian cucumbers small diced
- ½ green bell pepper small diced
- ¼ cup radish thinly sliced
- 2 tablespoons slivered almonds toasted
- 2 tablespoons kalamata olives sliced
- 2 green onions sliced
Dressing
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- 1 garlic clove pressed
- 1 tablespoon honey
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a small pot, bring water to a boil. Add the couscous and stir vigorously until most of the liquid is absorbed, about 30 seconds.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and transfer to a large salad bowl to cool down.
- Prepare the salad ingredients and the dressing. Add them to the cooled couscous. Toss gently to combine.
- Enjoy at room temperature, or cover and refrigerate until cool, about 1 hour.
Notes
- My Top Tip: Cook the couscous al dente. You want it to have a little bite. If you cook it too long, it’ll get mushy and won’t hold up as well in the salad.
- Storage: If you plan to have leftovers, I recommend dressing the salad in individual portions and storing the salad and dressing in separate airtight containers. Stored separately, the couscous salad will keep for up to 4 days in the fridge. If you store it dressed, it’ll last up to 2 days at the most before it gets mushy.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Toast your couscous: Instead of going from box to boiling water, add the couscous to a preheated skillet with a pat of butter or drizzle of olive oil over medium heat. Cook, stirring frequently until the couscous turns golden brown. This will take about five minutes.
- Season the water: Add a dash of cumin, garlic powder, or coriander to the boiling water for the couscous. Or, cook the couscous in broth for even more flavor.
- Add more vegetables: Carrots, tomatoes, and zucchini would all be delicious in this couscous salad. You could even grill some eggplant.
- Make it cheesy: Feta or goat cheese tastes great in this salad.
Recipe Tips
- Make the dressing ahead of time. I recommend doing it least 24 hours in advance so the flavors can meld together.
- Make it vegan. If you want to make this recipe vegan, skip the honey when you make the couscous salad dressing.
Serving Ideas
- Chicken: Grilled Lemon Chicken, Harissa Marinated Chicken, Chicken Kafta
- Salmon: Honey Lemon Salmon, Garlic Cilantro Baked Salmon, Pistachio Crusted Salmon
- Skewers: Grilled Chicken Kabobs, Grilled Lamb Kabobs, Grilled Shrimp Skewers
FAQs
Either! If you want to serve it warm, add it to the salad while it’s still hot. But if you want to serve it chilled, I recommend cooking the couscous ahead of time so it has enough time to cool before you add it to the salad.
Comments
Love this recipe, thanks!
So glad you love it, Ann! Thanks!!
This became my favorite salad, and now I make it at least 3 times a week, I eat it as a main dish, sometimes with a side of naan. 😬
That’s amazing! I’m so glad you enjoy it so much!
Light, hearty and truly DELICIOUS! As always, so good!
Exactly what I was going for! Thank you so much!!
Please add gluten free alternatives. I would use quinoa, or even red lentils. Thanks for the opportunity to springboard into new recipes.
Thank you for the suggestion! Yes, those are great alternatives!