A delicious Chickpea Couscous Salad loaded with tender chickpeas, spices, herbs, sweet dried cranberries and crunchy almonds. It’s a healthy, fresh and filling flavour packed salad that is vegan-friendly, ready in just 30 minutes and perfect for packed lunches. 

What You Will Need

Here’s what you’ll need to make this tasty dish:

• Couscous: Any type of couscous will work for this recipe. If you don’t have couscous on hand, you could also use orzo pasta or quinoa, as well. 
• Olive oil: We recommend using extra virgin olive oil for this dressing. But, you can use any type of olive oil you like.
• Yellow Onion: Yellow onion will add a bit of flavour to this recipe without it being overpowering. You could substitute shallot or green onions for the yellow onion if you like.
• Spices: The spices needed for this recipe are turmeric, cumin, cinnamon and, of course, salt and pepper. The combination of all these spices together really make this dish irresistible!
• Chickpeas: Chickpeas are the key ingredient to this recipe. We recommend using canned chickpeas, as it makes this dish quick and easy. Just make sure you drain and rinse them before adding them to the salad.
• Dried cranberries: Dried cranberries will add a chewy sweetness to this salad that balances out the crunchy salty almonds.
• Parsley: Fresh herbs are an absolute must for this salad! We recommend using parsley, but you could also add fresh basil to the mix.
• Toasted Almonds: Almonds give this salad the perfect finishing crunch. You could substitute for pistachios, pecans, walnuts or pumpkin or sunflower seeds as well.

How to Make Chickpea Couscous Salad

This salad truly couldn’t be any easier and is ready in just 30 minutes. Here’s what you’ll need to do:

1. Prepare the Couscous. In a pot, bring water to a boil and add the couscous. Stir until most of the liquid is absorbed and then cover. Remove from heat and let sit for 5 minutes. Then, fluff with a fork and transfer to a large salad bowl.
2. Cook the Onions and Add the Spices. Add the olive oil to a large pot and place over medium heat. Once oil is hot add in onion and sauté until onion is translucent, about 3-5 minutes. Stir in the following spices: turmeric, cumin, cinnamon and salt and pepper; cook for 30 seconds more. Remove from heat and set aside.
3. Assemble the Salad. In the large bowl with the couscous, stir in the chickpeas, onion and spice mix, cranberries and parsley and mix until well-combined. Taste and adjust seasonings. 
4. Garnish. Garnish with toasted almonds and extra parsley and enjoy!

How to Store this Couscous Salad

We recommend storing this couscous salad in either an airtight container or mason jar. It will last in the refrigerator for up to 4-5 days. Any longer than that and the couscous will start to get mushy.

Chickpea Couscous Salad

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Category

Salads, Almonds

Servings

4

Prep Time

30 minutes

Author:

Kirstin Berrington

A delicious Chickpea Couscous Salad loaded with tender chickpeas, spices, herbs, sweet dried cranberries and crunchy almonds. It’s a healthy, fresh and filling flavour packed salad that is vegan-friendly, ready in just 30 minutes and perfect for packed lunches.

Ingredients

• 150g couscous

• 250ml boiled water

• 1/2 tbsp olive oil

• 1 medium yellow onion, diced

• 1 tsp ground turmeric

• 1/2 tsp cumin

• 1/2 tsp cinnamon

• 1/2 tsp salt, plus more to taste

• Freshly ground black pepper

• 1 (15 ounce) can chickpeas or 1 1/2 cup boiled chickpeas, rinsed and drained

• 2/3 cup dried cranberries

• 1/3 cup finely diced flat leaf parsley

• 1/2 cup toasted almonds, chopped

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Directions

1. Place the couscous and hot water in a bowl and cover with a plate for 5 minutes.

2. Add the olive oil to a large pot and place over medium heat. Once oil is hot add in onion and sauté until onion is translucent, about 3-5 minutes.

3. Stir in the following spices: turmeric, cumin, cinnamon and salt and pepper; cook for 30 seconds more.

4. Once the couscous is fluffy and cooked add to the pan and mix.

5. Stir in chickpeas, cranberries and parsley to the couscous and mix until well-combined. Taste and adjust seasonings.

6. Garnish with toasted almonds and extra parsley.