cooking · Dinner · Lunch

Couscous and Chickpea Salad

This salad can be eaten warm or chilled beforehand. Season to taste with salt, my version isn’t heavy on it.

Couscous and Chickpea Salad


  • 2 cups lower sodium vegetable broth (or chicken for a non-vegan version)
  • 1½ cups couscous
  • 15-ounce can chickpeas (garbanzo beans) rinsed and drained
  • 1/4 cup sliced almonds, toasted and cooled

Dressing –

  • 1/4 cup red wine vinegar
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp agave nectar (or honey for non-vegan version)
  • 1 Tbsp dried or fresh green onions
  • 1 tsp dry parsley
  • 1/2 tsp ground black pepper
  • Salt to taste, if desired


Bring the broth to a boil in a saucepan, add in the couscous. Take off the heat, cover tightly and let sit for 10 minutes. Fluff up the couscous with a fork into a large bowl, toss with the chickpeas and almonds. Pour the dressing over and toss to coat.

Serve with more almonds on top.

Serves 4 to 5.


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