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Curried Chickpea Couscous Salad

Flavorful curried chickpea couscous salad filled with fresh herbs, crunchy nuts, and a little sweetness from dried fruit. Toss it all in the BEST creamy curry tahini dressing and enjoy the perfect plant-based lunch or side dish that stays good for days! Options to make it a fuller meal with grilled chicken or salmon.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 417 kcal
Course: Side Dish , Lunch
Cuisine: American , Vegan

Ingredients

  • COUSCOUS:
  • 1 ½ cups water
  • ½ teaspoon kosher salt
  • 1 cup pearl couscous*
  • FOR THE SALAD:
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1 large carrot, shredded
  • 1 red bell pepper, diced
  • ⅓ cup chopped fresh parsley
  • ⅓ cup chopped fresh cilantro
  • ¼ cup finely diced red onion
  • ½ cup chopped Medjool dates or dried tart cherries
  • ⅔ cup mix of toasted sliced almonds, roasted cashews and roasted pistachios (whatever mix of these nuts you have on hand is great!)
  • DRESSING:
  • 1 batch curry tahini dressing
  • Extra fresh ground salt and pepper, to taste

Instructions

    Cup of Yum
  1. Prepare the couscous: In a medium pot, add the water and salt and bring to a boil. Immediately stir in the couscous and return to a boil. Reduce heat to low, cover, and cook for 8 to 10 minutes until all of the liquid is absorbed. Transfer to a large sieve and rinse the couscous with cold water for about 1 minute, until couscous has cooled. Transfer to a large bowl.
  2. In the large bowl with the couscous, add in the chickpeas, shredded carrot, bell pepper, parsley, cilantro, onion, dates or cherries and mix of nuts.
  3. Prepare the dressing, then pour over salad and use tongs or a large spoon to toss the salad with the dressing until well coated. Taste and add extra salt and pepper, as necessary.
  4. To store: Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

  • Boost the veggies: This would be delicious with fresh finely chopped roasted cauliflower or even a few cups of finely chopped raw broccoli florets.
  • I suggest serving this with my honey mustard chicken or my honey lemon salmon for a full meal.
  • *To make gluten free: sub in 8 ounces of gluten free orzo for the pearl couscous. Quinoa would also be delicious!

Nutrition Information

Serving 1serving (based on 4) Calories 417cal (21%) Carbohydrates 42.1g (14%) Protein 14.5g (29%) Fat 24.5g (38%) Saturated Fat 2.4g (12%) Fiber 11.8g (47%) Sugar 16.8g (34%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 417

% Daily Value*

Serving 1serving (based on 4)
Calories 417cal 21%
Carbohydrates 42.1g 14%
Protein 14.5g 29%
Fat 24.5g 38%
Saturated Fat 2.4g 12%
Fiber 11.8g 47%
Sugar 16.8g 34%

* Percent Daily Values are based on a 2,000 calorie diet.