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Large white bowl of couscous chickpea salad with chopped cilantro, and almonds on top on the side.

Curried Couscous Chickpea Salad

Author: Stephanie Kay

This chickpea couscous salad with curry dressing is full of colors, flavors, and textures, and works well as a vegetarian main course or side dish. Plus, it keeps well in the fridge for days which makes it great for meal prep.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Stovetop
Units Scale

Ingredients

Salad:

Yogurt Curry Dressing:

Instructions

  1. Bring a small pot of salted water to a boil, add pearl couscous, and cook for 13-15 minutes or as per package directions until tender. Once cooked, transfer to a mesh sieve, rinse the couscous under cold water until cool, and then set it aside.
  2. In a small jar or bowl, add the yogurt, olive oil, lemon juice, minced garlic, curry powder, salt, and pepper and whisk until well combined. Taste and adjust seasoning as needed.
  3. In a large bowl, add the cooled couscous, chickpeas, red bell pepper, red onion, carrots, cucumber, raisins, almonds, cilantro, and mint, and toss until well combined.
  4. Pour the curry dressing over the salad, toss again until well combined, then taste the salad and adjust the seasoning with additional salt and pepper as needed.
  5. The salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.

Notes

To Use Vegetable Broth: If you want to add extra flavor, you can cook the couscous in chicken or vegetable broth, or a mixture of broth and water.

To Use Regular Couscous: Swap the pearl couscous for 1 cup of regular couscous, medium couscous, or whole wheat couscous.

To Use Dry Chickpeas: Add 3/4 cups of dry chickpeas to a large bowl, cover with room temperature water, and soak overnight or for at least 8 hours. Once soaked, bring a large pot of salted water to a boil, add the soaked chickpeas, and cook them for 40 minutes to 1 hour until tender. Once cooked, strain and rinse the chickpeas and add them to the soup as per step #3.

To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon garlic powder.

Nutrition