Go Back
+ servings
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.


  • 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


  • Saucepan
  • Blender or food processor
  • Mixing bowl


  • 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.



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