Mediterranean Chickpea and Olive Couscous Salad
This salad combines fluffy couscous with protein-packed chickpeas, briny olives, crisp vegetables, and a zesty lemon-herb dressing. It’s a colorful, refreshing dish that works as a side or a satisfying vegetarian main.
Prep time: 15 minutes
Cook time: 5 minutes (for couscous)
Total time: 20 minutes
Servings:4–6
Ingredients
For the salad:
1 cup couscous (or pearl couscous for a chewier texture)
1 can (15 oz) chickpeas, drained and rinsed
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ cup Kalamata olives, pitted and sliced
¼ cup red onion, finely diced
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
2 tbsp fresh mint, chopped
For the lemon-herb dressing:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey
1 tsp Dijon mustard
1 small garlic clove, minced
½ tsp dried oregano
Salt & black pepper, to taste
Instructions
Cook couscous: Prepare couscous according to package directions (usually pour boiling water or broth over, cover, and let steam 5 minutes). Fluff with a fork and let cool slightly.
Prep veggies: Dice cucumber, halve tomatoes, chop onion, slice olives, and crumble feta.
Mix salad: In a large bowl, combine couscous, chickpeas, cucumber, tomatoes, olives, onion, parsley, and mint.
Make dressing: In a small jar or bowl, whisk together olive oil, lemon juice, zest, honey, Dijon, garlic, oregano, salt, and pepper.
Combine: Pour dressing over salad, toss gently, and adjust seasoning.
Serve: Top with crumbled feta and extra herbs. Can be served at room temperature or chilled.
Notes & Tips
Use vegetable broth instead of water when cooking couscous for extra flavor.
Add roasted red peppers or artichoke hearts for more Mediterranean flair.
If meal prepping, keep the dressing separate and mix just before serving for freshness.
Frequently Asked Questions
Q: Can I use quinoa instead of couscous?
Yes—quinoa works great as a gluten-free option.
Q: How long does it keep?
Up to 3 days in the fridge in an airtight container.
Q: Can I make it vegan?
Yes—just skip the feta or use a dairy-free alternative.
Nutritional Information
Calories: 260
Protein: 8g
Carbs: 36g
Fiber: 7g
Fat: 10g