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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.
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5 from 1 vote

Israeli Couscous Salad with Chickpeas

This Israeli couscous salad recipe makes a wonderfully fresh light lunch or side salad. 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Keyword: cold pearl couscous salad recipe, giant couscous salad, Israeli couscous salad
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

  • Cook the Israeli couscous according to package directions (I simmered mine for 17 minutes) then drain and rinse with cool water.
  • Meanwhile, prep the other ingredients.
  • 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.

Notes

  • If you're eating this as a main meal, it'll make about 2 portions. 
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