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vegan couscous salad

Couscous Salad with Chickpeas - Vegan

The best vegan curried couscous salad with chickpeas and lots of vegetables.
Course Salads
Cuisine Middle East
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 248kcal
Author Adina


  • 1 1/3 cups couscous
  • 1 1/4 cup good vegetable stock See note
  • 1 teaspoon green curry paste
  • 1 tablespoon concentrated tomato paste
  • 1 tablespoon soy sauce
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 can chickpeas 400 g/ 14 oz
  • 2 bell peppers red and/or yellow
  • 3 scallions
  • a pinch of chili flakes optional
  • salt and pepper
  • some parsley


  • Read the couscous packet's instructions to determine the right amount of liquid you need, this may vary from brand to brand.
  • Soak couscous: Place the couscous in a bowl. Whisk the green curry paste into the hot vegetable stock and pour the mixture over the couscous. Let stand for 10 minutes or according to the packet's instructions. Fluff the grains with a fork.
  • Dressing: In a small bowl whisk together the soy sauce, vinegar, olive oil, and cumin. Add the mixture to the couscous and stir well. Add some salt and pepper to taste.
  • Chop and mix: Drain the chickpeas and add them to the salad. Chop the peppers into small cubes and the scallions into fine rings. Add them to the salad. Taste again and add more seasoning as desired. You might want to adjust the taste with a little more vinegar, some chili flakes, and salt and pepper.
  • Sprinkle with the finely chopped parsley and serve as suggested above. The salad keeps well for a couple of days in the refrigerator, covered well.


Serving: 1/4 of the dish | Calories: 248kcal | Carbohydrates: 35g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 958mg | Fiber: 6g | Sugar: 5g