Couscous Salad with Roasted Chickpeas and Herbed Yogurt
This vibrant salad combines fluffy couscous with crispy roasted chickpeas, crunchy vegetables, and a cooling herbed yogurt dressing. It’s full of textures and flavors: nutty couscous, savory chickpeas, and fresh herbs. Great for a healthy lunch, dinner, or meal prep.
Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings:4
Ingredients
For the salad:
1 cup couscous (regular or pearl/Israeli couscous)
1 ½ cups vegetable broth
1 can (15 oz / 400 g) chickpeas, drained & rinsed
2 tbsp olive oil
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
Salt & pepper, to taste
1 cucumber, diced
1 cup cherry tomatoes, halved
½ red onion, finely diced
½ cup fresh parsley, chopped
¼ cup fresh mint leaves, chopped
Optional: ½ cup crumbled feta
For the herbed yogurt:
1 cup Greek yogurt
2 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, grated or minced
2 tbsp fresh dill or parsley, finely chopped
Salt & pepper, to taste
Instructions
Roast the Chickpeas
Preheat oven to 400°F (200°C). Pat chickpeas dry with a towel.
Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, shaking halfway, until golden and crispy.
Cook the Couscous
Bring broth (or water) to a boil. Stir in couscous, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork.
(If using pearl couscous, simmer in broth for 8–10 minutes until tender, then drain excess liquid.)
Make the Herbed Yogurt
In a bowl, mix yogurt, olive oil, lemon juice, garlic, dill/parsley, salt, and pepper until creamy.
Assemble the Salad
In a large bowl, toss couscous with cucumber, tomatoes, onion, parsley, and mint.
Add roasted chickpeas on top.
Serve with dollops of herbed yogurt or drizzle it across the salad.
Garnish with extra herbs and feta (if using).
Notes & Tips
For crunch: add toasted almonds, pistachios, or pine nuts.
Make it vegan: swap Greek yogurt for coconut or cashew yogurt.
Meal prep: keep chickpeas separate to maintain crispiness until serving.
Serve warm or chilled — both are delicious!
Frequently Asked Questions
Q: Can I use quinoa instead of couscous?
Yes, quinoa or bulgur wheat works well as a gluten-free alternative.
Q: How long does it last?
Stored in the fridge, the salad (without yogurt) lasts up to 3 days. Add yogurt just before eating.
Q: Can I make the chickpeas extra crispy?
Yes — dry them thoroughly before roasting and roast a few minutes longer until crunchy.
Nutritional Information
Calories: ~360 kcal
Protein: 15 g
Carbs: 50 g
Fat: 12 g
Fiber: 9 g