There’s something effortlessly comforting about couscous salad with roasted chickpeas—a dish that’s light yet filling, wholesome yet exciting, and anything but boring. The first time I tossed this together, I had no idea how much it would become a regular in my home. The crispy chickpeas offer that perfect golden crunch, the couscous stays delightfully fluffy, and that cool, lemony herbed yogurt? It ties the whole bowl together like a creamy whisper of summer.
You’ll taste smoky warmth from cumin and paprika, vibrant freshness from mint and cucumber, and a creamy zing from garlicky Greek yogurt. Whether you’re prepping lunch for the week, hosting friends, or just treating yourself after a long day—this is the kind of salad that lifts your mood bite by bite.
Let’s dive in, and I promise this one’s bound to become a favorite on repeat.
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What Makes This Couscous Salad with Roasted Chickpeas So Good
You’re looking at a flavorful, filling, and refreshing recipe that’s as good at room temperature as it is chilled. Let’s break down what makes this one shine.
It’s a pantry superstar. The base ingredients—couscous and chickpeas—are shelf-stable and easy to find. Add a few fresh vegetables and herbs, and you’ve got a meal.
Bold flavors and contrasting textures. You get crisp chickpeas, juicy tomatoes, tender couscous, and a cooling herbed yogurt drizzle that balances everything out.
It travels well. This makes it ideal for lunchboxes, picnics, or prepping ahead of a busy week.
Naturally vegetarian and protein-rich. Each serving is packed with 13g of protein and 7g of fiber, making it a hearty plant-based choice.
What It Tastes Like
Every forkful brings balance—soft, chewy, crispy, and creamy all at once. The couscous acts as a warm, nutty canvas for the seasoned chickpeas, fresh veggies, and that lush herbed yogurt. The smoky spice from the chickpeas and the garlicky tang of the dressing create a Mediterranean harmony that’s deeply satisfying.
Ingredients You’ll Need
Here’s everything that goes into your couscous salad with roasted chickpeas and herbed yogurt, broken down for clarity:
| For the Salad | |
|---|---|
| Couscous | 1 cup |
| Vegetable broth or water | 1¼ cups |
| Chickpeas (canned) | 1 can (400g), drained |
| Olive oil | 1 tbsp |
| Paprika | ½ tsp |
| Ground cumin | ½ tsp |
| Salt & pepper | To taste |
| Cherry tomatoes | ½ cup, halved |
| Cucumber | ½, diced |
| Fresh parsley or mint | 2 tbsp, chopped |
| For the Herbed Yogurt | |
|---|---|
| Greek yogurt | ½ cup |
| Lemon juice | 1 tbsp |
| Fresh dill or mint | 1 tbsp, chopped |
| Garlic | 1 clove, minced |
| Salt | To taste |
Tools You’ll Need
- Baking sheet for roasting chickpeas
- Medium saucepan with lid (for couscous)
- Mixing bowls
- Measuring cups and spoons
- Fork (for fluffing couscous)
- Knife and cutting board
Ingredient Substitutions and Additions
Need to switch things up? This salad is flexible:
- Couscous substitute: Try quinoa, bulgur, or pearl couscous.
- Chickpeas substitute: Roasted white beans or lentils work well too.
- Herbs: Use parsley, dill, or mint—or a mix!
- Yogurt alternatives: Use plain dairy-free yogurt for a vegan option.
- Add-ins: Crumbled feta, diced red onion, kalamata olives, or roasted red peppers add extra dimension.
Step-by-Step Instructions
1. Roast the Chickpeas
Preheat your oven to 200°C (400°F). Spread the drained chickpeas on a clean towel and pat them dry—this helps them crisp up. Coat them in olive oil and season with paprika, cumin, salt, and pepper. Bake for 20 to 25 minutes, giving the pan a good shake midway, until the pieces are crisp and golden brown.
2. Cook the Couscous
In a saucepan, bring the broth or water to a boil. Stir in the couscous, turn off the heat, and cover. Let it steam for 5 minutes. Gently separate the grains with a fork and allow to cool for a few minutes.
3. Make the Herbed Yogurt
In a small bowl, combine the Greek yogurt, lemon juice, garlic, salt, and herbs. Stir until creamy and well mixed. Chill while assembling the salad.
4. Assemble the Salad
In a large mixing bowl, combine couscous, halved cherry tomatoes, diced cucumber, and herbs. Add in the roasted chickpeas and gently toss to combine.
5. Drizzle and Serve
Spoon the herbed yogurt over the top or serve it on the side for dipping. Enjoy immediately, or chill for later.
What to Serve with This Salad
This couscous salad with roasted chickpeas can stand on its own, but if you’re looking to build a meal or serve guests, try these ideas:
- Add a wedge of lemon or a drizzle of olive oil on top.
- Serve with Chickpea Feta Wraps for a Mediterranean lunch combo.
- Serve alongside grilled chicken or salmon to boost the protein content.
- Serve it as a tasty filling inside wraps or stuffed into pita bread.
Love grain bowls? You might also enjoy this Feta Veggie Bowl with Orzo & Chickpeas—another satisfying mix of protein, veggies, and creamy goodness.
Tips for Success
- Dry the chickpeas well before roasting—this ensures maximum crisp.
- Let the couscous cool slightly before mixing to keep the veggies fresh and crunchy.
- Taste and adjust the herbed yogurt with salt or more lemon depending on your preference.
- Prep in stages: Roast chickpeas and cook couscous ahead for easy weekday assembly.
Storage Instructions
This salad holds up surprisingly well! Here’s how:
| Storage Tip | Details |
|---|---|
| Assembled Salad (no yogurt) | Airtight container, 3–4 days |
| Herbed Yogurt | Separate container, 3 days |
| Roasted Chickpeas | Airtight jar, room temp, 2 days |
Re-crisp chickpeas in the oven or air fryer for 5 minutes if they soften over time. If you’re looking for another couscous-based meal-prep friendly option, check out the Roasted Cauliflower Couscous Bowl.
General Information About Couscous Salad with Roasted Chickpeas
Couscous is a quick-cooking grain made from durum wheat semolina—light, fluffy, and ideal for absorbing flavor. When paired with protein-rich chickpeas, it forms a balanced base for a range of salads.
This type of recipe is common in Mediterranean, North African, and Middle Eastern cuisine. It’s highly adaptable and lends itself to seasonal vegetables, dressings, and spices.
Couscous also offers a neutral backdrop for bold components like roasted spices or zesty dressings, making it perfect for mixing and matching ingredients without losing harmony.
Nutritional Information (Per Serving, Serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 390 |
| Protein | 13g |
| Carbohydrates | 44g |
| Fat | 18g |
| Fiber | 7g |
| Sugar | 5g |
These values make this salad a balanced, energizing option for lunch or dinner.
Frequently Asked Questions
Can I make this couscous salad with roasted chickpeas ahead of time?
Yes! It’s ideal for meal prep. Store components separately for best texture, especially the yogurt dressing and chickpeas.
Is this recipe gluten-free?
Since couscous is made from wheat, it contains gluten and isn’t suitable for a gluten-free diet. However, you can swap in quinoa for a gluten-free alternative.
How can I make it vegan?
Use a plant-based yogurt in place of Greek yogurt and double-check that your broth is vegan-friendly.
What’s the best way to crisp chickpeas?
Dry them thoroughly, roast at high heat, and don’t overcrowd the pan. Using an air fryer can help achieve an extra crispy texture.
Conclusion: Why This Salad Belongs on Your Weekly Menu
If you love recipes that feel fresh, flavorful, and fulfilling without being complicated, this couscous salad with roasted chickpeas is calling your name. It’s budget-friendly, endlessly flexible, and offers a harmony of textures and tastes you’ll crave again and again. Whether served chilled, at room temp, or packed for lunch, this salad delivers every time.
Want more feel-good meals like this? Try these reader favorites:
Share Your Creations
Have you made this couscous salad with roasted chickpeas and herbed yogurt? I’d love to see it! Tag your creations on Pinterest, leave a review in the comments, or email me your version. Let’s keep the kitchen creativity flowing!
Print
Couscous Salad with Roasted Chickpeas & Herbed Yogurt
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This couscous salad with roasted chickpeas and herbed yogurt is a vibrant, satisfying, and nourishing recipe that brings together crispy chickpeas, fluffy couscous, fresh veggies, and a creamy garlic-herb yogurt sauce. It’s light yet filling, ideal for meal prep, and bursting with Mediterranean flavor. Perfect for lunchboxes, potlucks, or effortless weeknight dinners.
Ingredients
- For the Salad
1 cup couscous
1¼ cups vegetable broth or water
1 can (400g) chickpeas, drained and rinsed
1 tbsp olive oil
½ tsp paprika
½ tsp cumin
Salt and pepper, to taste
½ cup cherry tomatoes, halved
½ cucumber, diced
2 tbsp fresh parsley or mint, chopped
- For the Herbed Yogurt
½ cup Greek yogurt
1 tbsp lemon juice
1 tbsp fresh dill or mint, chopped
1 garlic clove, minced
Salt, to taste
Instructions
Roast Chickpeas
Preheat oven to 200°C (400°F). Pat chickpeas dry. Toss with olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until crispy, shaking halfway through.Cook Couscous
Bring broth or water to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork and allow to cool slightly.Make Herbed Yogurt
In a small bowl, mix Greek yogurt, lemon juice, chopped herbs, minced garlic, and a pinch of salt. Stir until smooth and chill until ready to serve.Assemble Salad
In a large bowl, combine cooked couscous, cherry tomatoes, cucumber, and herbs. Add roasted chickpeas and gently toss to combine.
Serve
Drizzle herbed yogurt over the salad or serve on the side. Enjoy immediately or refrigerate for later.
Notes
For extra crispiness, dry the chickpeas thoroughly before roasting.
Use pearl couscous for a heartier texture or quinoa for a gluten-free version.
Swap in any fresh herbs you love—parsley, mint, and dill all work beautifully.
This salad is meal-prep friendly! Store components separately for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad, Main Course, Lunch
- Method: Roasting, Steaming
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal
- Sugar: 5g
- Sodium: 290 mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13 g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 10 mg