Israeli Couscous Salad with Chickpeas

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This vegan Israeli couscous salad recipe makes a wonderfully fresh light lunch or side salad. It’s satisfying, healthy, and filling.

Prep Time 5 minutes | Cook Time 20 minutes | Total Time 25 minutes



  • 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


  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

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

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