Vegan Summertime Couscous Salad

This nutritious vegan couscous salad is made with chickpeas, cucumber, tomatoes and parsley. Easy to make, perfect as a side salad or main dish.

I am all about the EASY meals to prep right now. And this vegan couscous salad is 100% one of them. I make a big batch earlier in the week and eat it for lunch for days!

It’s such refreshing and healthy summer lunch idea. I love pearl couscous here but feel free to use regular couscous if you want to avoid cooking. We combine it with lots of fresh parsley, chickpeas, cherry tomatoes, crunchy cucumbers, red onion and a simple lemon tahini dressing. You can keep it as is or really jazz it up with leafy greens like kale or rocket (arugula), or even some crumbled up feta.

Ingredients you’ll need

You only need 9 simple ingredients to make this vegan couscous salad salad recipe:

• Couscous: I used Israeli pearl couscous here but you can also use regular couscous to save time— it only takes about 5 minutes to cook!
• Chickpeas: We add 1 can of chickpeas or your favourite legume for a boost of plain based protein.
• Parsley: I used flat-leaf parsley but feel free to use the curly variety. Other herbs that are good with couscous are mint, and basil. You can mix more herbs if you like, they are delicious together.
• Cherry tomatoes: or another type of small tomato. They add a touch of sweetness to the salad. 
• Red onion: to add sweet and tangy notes to the mediterranean style couscous salad. You can replace it with white onions.
• Cucumber: for crunch. I like to deseed them to stops the salad from getting soggy!
• Tahini: To make the dressing
• Lemon juice: freshly squeezed would be best. It adds a ton of freshness and tanginess. For a sweeter flavour, use orange juice instead. Alternatively you can use red wine vinegar or apple cider vinegar.
• Garlic: this is optional, but if you like garlic you can finely grate a clove in the tahini dressing.

How to make the best vegan couscous salad

Cook couscous: Start by cooking the couscous in a medium pot of water according to package instructins. Drain and rinse the couscous with cold water so it can be added directly into the salad without wilting the ingredients.

Chop veggies: While the couscous is cooking, diced up the onion and tomatoes, deseed the cucumbers and thinly slice, finely chop the parsley and remove the corn kernels from the cob (if using fresh).

Lemon tahini dressing: Whisk together the tahini, lemon juice, minced garlic, maple syrup, salt and pepper until smooth.

Combine: Add the couscous to a large bowl with the veggies and pour on the tahini dressing. Stir everything together and serve or refrigerate until ready.

How to store

This vegan couscous salad with chickpeas is one of my favourite meal prep recipes! It keeps well in an airtight container in the fridge for 3 - 4 days and is good served cold or at room temperature.

It’s also great for picnics and as a BBQ side dish. 

Ingredient substitutions

• Add other veggies like capsicum (bell pepper), zucchini, baby spinach, Roma tomatoes.
• Instead of chickpeas add lentils, white beans or black beans.
• Change up the dressing: Replace the tahini and lemon juice with olive oil and basaltic vinegar for an Italian style couscous salad.
• Herbs: Finely chop some basil or mint if you want to add some more herbs to your vegan couscous salad recipe. 

Recipe FAQ's

Other grain salad recipes

Roasted Pumpkin + Zucchini Couscous Salad

Cypriot Grain Salad

Cinnamon Pumpkin Quinoa Salad

If you try this vegan couscous salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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