This is such a delicious Couscous & Chickpea Salad! What I really like about it is how flexible it can be!
I got this recipe from a couple friends of mine… not sure which one had this recipe first. Over the years I have changed it from the original. This is great to serve for a crowd. I used to add it to most of the buffet tables when we have a large amount of people over1 This salad is perfect for that!
You can use this recipe as it is or use it as inspiration for your own salad! You can add any vegetables you like! If you do not like chickpeas you can add beans or cooked lentils.. anything really that you would eat cold. As for the vegetables that is also totally up to you… you could add cooked or fresh broccoli florets, cauliflower… anything you like! You can add a tomato… pine nuts instead of the sunflower seeds or almonds.. raisins instead of currents or dried cranberries are good too! Also, cooked corn sliced off a cob would be great in this salad! A bonus is that this salad is Vegan so it is appropriate for many diets.
The recipe is simple and keeps for several days. It makes a lot so if you want a smaller amount you should halve the recipe.
Here is the recipe ( for a crowd, a big family or to have delicious leftovers)
1 box of couscous
1 can chickpeas, drained and rinsed and dryed
1 roma tomato seeded & diced
1 carrot, grated
1/4 cup currents
1/4 cup raisins
1/4 cup salted roasted pumpkin seeds
6 tbsp olive oil
6 tbsp lemon juice
1 tsp cumin
1/4 tsp curry powder
1 – 3 drops tabasco
salt & pepper
- Cook the couscous according to the package and set aside to cool
- When the couscous is cool add the prepared vegetables & mix well to combine
- Make the dressing…. whisk all of the ingredients together, taste & adjust seasonings
- Pour the dressing over the couscous and vegetables and mix well
- Sprinkle on the parsley & mix
- You can serve this at room temperature or chill