This vegan couscous salad is a great addition to your summer picnic or bbq. It’s filled with fresh summer veggies, whole grains and plant protein.
In the summer months, we eat alot of grain salads and this vegan couscous salad with chickpeas fits right in.
There are so many possibilities for blending whole grains, fruits and veggies, nuts/seeds and protein options. So many fun and tasty options!
This couscous quinoa salad includes both couscous and quinoa, tomatoes, olives, cucumbers, sweet potatoes, roasted chickpeas and avocado.
It’s the best of the best when you’re looking for a vegan couscous recipe.
A lot of people wonder, is couscous vegan friendly? Yes, it’s a grain. It’s a great addition to any vegan diet!
I love that it’s paired with quinoa too, which makes it even heartier and improves the texture. We cook with quinoa often, and it’s very kid friendly, too!
But, you can improvise as you’d like. I love to add a nice feta or goat cheese, or some pulled chicken, if you don’t want to keep it vegan.
It’s filling, beautiful, and so satisfying. My biggest tip about how to feel satisfied after eating includes a friendly mixture of carbohydrates with fiber, protein and produce, like this couscous salad vegan style.
Vegan Couscous Salad Ingredients
Here’s what you need to make this vegan couscous recipe.
- cherry tomatoes
- chickpeas (I love mine roasted, like these BBQ Roasted Chickpeas)
- kalamata olives
- pepitas or pistachios
- optional toppings – fruit, herbs, lemon slices, cheese or vegan cheese
You don’t have to follow all of these ingredients to a tee. Just the basics should make for a delicious couscous quinoa recipe.
Other Couscous Salad Ideas
This couscous vegan salad is extremely forgiving, so what you choose to use may vary. If you’re out of something or want to add something extra, all will still turn out well.
You could also add greens or fresh herbs from your garden if you’d like! Mint or basil are always sure bets.
How To Make This Vegan Couscous Recipe
This vegan pearl couscous salad does have a few different parts required for prep, which I like to lay out in understanding how to make a good couscous salad.
First, you’ll want to rinse and drain your chickpeas and roast them. You can roast your diced sweet potatoes along with the chickpeas.
While those are roasting, cook both your couscous and quinoa, according to their respective directions.
You’ll also want to cut the vegetables you’re using for the salad, such as tomatoes, cucumbers, and olives and avocado slices.
Once everything is cooked, you will pile it all together in a big bowl.
I prefer to start with the grains, then pile on the sweet potatoes, roasted chickpeas and veggies, adding your choice of dressing last.
I love this colorful vegan couscous salad recipe – it’s so light and airy!
Couscous is vegan, meaning it is made without any animal products, however, it is not a gluten free grain. Couscous is made from semolina, which is durum wheat, and does contain gluten.
You can enjoy it warmed or cold – it is delicious either way. I prefer fresh, crunchy vegetables and a nice lemon dressing.
Couscous, like any grain, pairs very well with pretty much anything. Fruits, veggies, and protein options, like in this salad, help soak up that flavor and texture.
Yes, you can. Couscous is a very nutrient-dense, plant-based grain that is included on the Mediterranean diet. It pairs so well with a diet rich in fruits and vegetables and grains, so is a great option.
You’ll also want to check out some of these other favorite summer salad recipes.
More Summer Salad Recipes
- Cantaloupe salad with couscous
- Quinoa and sweet potato salad
- Mango quinoa salad
- Gluten free pasta salad
- Salmon broccoli kale salad
- Tempeh buddha bowl
This colorful vegan couscous salad is a great addition to your summer picnic or bbq. It's filled with fresh summer veggies, whole grains and plant protein.
- 2 medium sweet potatoes, diced and roasted
- ½ cup cherry tomatoes, quartered
- ½ cup cucumber, diced (I used mini persian cucumbers)
- 1/2 cup pitted kalamata olives, halved
- 1 can chickpeas, drained and roasted
- ½ tsp garlic salt
- ¼ tsp salt
- 1/8 tsp pepper
- 1 cup dry couscous
- ¼ cup dry quinoa
- 1 cup spinach or greens
- ½ avocado
- ½ cup pepitas or pistachios
- Preheat oven to 425.
- While oven is preheating, cut your sweet potato and vegetables. Drain your can of chickpeas and dry chickpeas completely.
- Spread chickpeas out on baking pan, season with garlic salt, salt and pepper, and roast for 20-25 minutes, tossing and flipping them halfway. Spread sweet potatoes out on another baking pan and add to same oven, seasoning with garlic salt, salt and pepper. The sweet potatoes may need 5-7 minutes longer cooking time than the chickpeas.
- While chickpeas and sweet potatoes are roasting, cook dry couscous and quinoa according to directions.
- In a large bowl, add cooked couscous, quinoa, sweet potatoes, chickpeas, and diced vegetables. Top with olives and pumpkin seeds
I like to use these seasonings for roasted chickpeas.
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Amount Per Serving: Calories: 467Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 673mgCarbohydrates: 64gFiber: 14gSugar: 8gProtein: 18g