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This healthy vegan pearl couscous salad has delicious fresh herbs, chickpeas, and carrots. It's the perfect light lunch or meal prep recipe.

Israeli Couscous Salad with Chickpeas

This Israeli couscous salad recipe makes a wonderfully fresh light lunch or side salad. 

Course Salad
Cuisine American
Keyword cold pearl couscous salad recipe, giant couscous salad, Israeli couscous salad
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Natasha Bull

Ingredients

  • 1 cup uncooked Israeli (pearl) couscous
  • 1 (19 fluid ounce) can chickpeas drained
  • 1/2 small red onion chopped finely
  • 1 small handful mint chopped
  • 1 small handful parsley chopped
  • 1 large carrot grated 
  • 1 tablespoon red wine vinegar or to taste
  • 2 tablespoons olive oil or to taste

Instructions

  1. Cook the Israeli couscous according to package directions (I simmered mine for 17 minutes) then drain and rinse with cool water.
  2. Meanwhile, prep the other ingredients.
  3. Add all ingredients to a large bowl and toss together. Adjust vinegar and oil quantities as needed. Salad keeps well in the fridge for a couple of days.

Recipe Notes