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