Amazing vegan couscous salad with chickpeas and avocado dressing! This wonderfully refreshing meal is perfect for a flavorful main course, or an impressive side dish. It’s also ready in under 20 minutes, made with simple ingredients and great for meal prep.

Vegan couscous salad with chickpeas

Amazing vegan couscous salad

If you love salads, vibrant flavors, and meals with lots of vegetables, you’re going to love this vegan couscous salad. Served with an incredible avocado dressing and containing lots of vegetables, it’s an incredibly refreshing meal that’s perfect for summer in particular. It definitely goes a long way in proving that salads don’t need to be boring!

Vegan salad with couscous, vegetables and avocado dressing

I’ve been on a massive salad kick recently, and I don’t plan on stopping. Salads like this one are so easy to throw together, and taste absolutely incredible. Plus, they’re a great way to use up leftover vegetables. And of course, a good dressing is the way to make salads taste incredible, which is exactly what we’re making here.

Closeup of couscous salad with avocado dressing

Avocado salad dressing

Avocado is the perfect ingredient for salad dressings and sauces. It adds lots of creaminess and freshness, and the result is often super versatile. This couscous salad, for instance, is served with an avocado sauce that contains just 6 simple ingredients.

If you have any left over, you can use it for other recipes. For example, why not serve it with easy cornbread as a side dish, or sheet pan vegetables and chickpeas as a main course?

Closeup of vegan salad with feta and vegetables

How to make a vegan couscous salad

It couldn’t be easier! Start by soaking or cooking the couscous according to packaging instructions, which usually takes 10-15 minutes, depending on the couscous variety you use. I used giant couscous, which takes around 10 minutes to cook. Drain and rinse when done.

Meanwhile, prepare the dressing. Add the mustard, avocado, lemon juice, garlic, salt and water to a blender or food processor and blend until smooth.

When the couscous is ready, the preparation is as simple as stirring together all the ingredients. Add the couscous to a bowl, together with drained and rinsed chickpeas, red onion, tomatoes, olives, and spinach. Then, stir together and serve with the avocado dressing, as well as almonds and vegan feta as garnishes.

Couscous salad with vegan feta and avocado sauce

Tips and substitutions

  • Go ahead and add other vegetables of your choice, depending on personal preference and what you have in the fridge. For instance, I love adding steamed broccoli, cauliflower and zucchini.
  • Any couscous variety works for this recipe. You can also use rice, pasta or quinoa.
  • If you want to switch up the dressing, you can also use spicy cashew cream, or chunky guacamole.
  • For extra crunch, you can also add either croutons, cashews or peanuts.
Vegan salad with couscous and avocado sauce

How to store vegan couscous salad

This salad is great for meal prep. Store it separately from the dressing in an airtight container for up to 4 days. I would recommend making the avocado dressing on the same day as you plan on eating the salad, but you can also keep it in an airtight container for up to 2 days.

Couscous salad with tomatoes, onions and vegan feta

Other amazing vegan salad recipes

Vegan salad with avocado sauce
Vegan couscous salad with chickpeas

If you give this vegan couscous salad a go, be sure to tag me on Instagram (@earthofmariaa) and leave your feedback in the comments below together with a star rating!

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Vegan couscous salad with chickpeas

Get the Recipe: Vegan Couscous Salad With Chickpeas

Amazing vegan couscous salad with chickpeas and avocado dressing! This wonderfully refreshing meal is perfect for a flavorful main course, or an impressive side dish. It's also ready in under 20 minutes, made with simple ingredients and great for meal prep.

Ingredients

  • 5 oz giant couscous
  • 2 tbsp vegan mustard
  • 1 large avocado
  • 1/4 cup lemon juice
  • 3 cloves garlic
  • 1/2 tsp salt
  • 3/4 cup water
  • 1 can chickpeas, drained and rinsed
  • 1 large red onion, diced
  • 5 oz tomatoes
  • 1/2 cup green olives
  • 4 cups spinach, chopped
  • 1/3 cup vegan feta
  • 1/4 cup almonds

Equipment

  • Saucepan
  • Blender or food processor
  • Mixing bowl

Instructions 

  • Cook the couscous for 10-15 minutes, or according to instructions on packaging. Drain and rinse when done.
  • Prepare the dressing. Add the mustard, avocado, lemon juice, garlic, salt and water to a blender or food processor and blend until smooth.
  • Add the couscous to a bowl, together with drained and rinsed chickpeas, red onion, tomatoes, olives, and spinach. Stir together.
  • Serve with the avocado dressing, as well as almonds and vegan feta as garnishes.

Video

Notes

Store this couscous salad separately from the dressing in an airtight container for up to 4 days. I would recommend making the avocado dressing on the same day as you plan on eating the salad, but you can also keep it in an airtight container for up to 2 days.
Calories: 326kcal, Carbohydrates: 42g, Protein: 10g, Fat: 15g, Saturated Fat: 2g, Trans Fat: 1g, Sodium: 675mg, Potassium: 700mg, Fiber: 9g, Sugar: 3g, Vitamin A: 3255IU, Vitamin C: 27mg, Calcium: 97mg, Iron: 2mg