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Mediterranean Chickpea Couscous Salad

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Add some sun to your plate with this easy Mediterranean couscous salad with chickpeas, olives and artichoke hearts.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4-6 servings 1x
  • Category: Savory
  • Diet: Vegan

Add some sun to your plate with this easy Mediterranean couscous salad with chickpeas, olives and artichoke hearts. Vegan, healthy and wholesome, this couscous salad is easy to customize and perfect for summer picnics!

Ingredients

Scale

For the couscous salad*:

  • 1 cup (200g) couscous
  • 1 cup + 1 Tablespoon (250 ml) water
  • 1 Tablespoon extra virgin olive oil
  • 1 9.9-ounces can (250g) green olives, pitted
  • 1 9.9-ounces can (250g) kalamata/black olives, pitted
  • 1 9.9-ounces jar (250g) artichoke hearts
  • 3 ounces (85g) sun-dried tomatoes, cut into strips
  • 1 14-ounces jar (400g) chickpeas, drained, rinsed and dried
  • 1 cup (7 ounces / 200g) cherry tomatoes
  • 1 Tablespoon capers (optional)
  • Fresh mint leaves

For the vinaigrette:

  • 2–3 Tablespoons extra virgin olive oil
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 Tablespoon apple cider
  • Salt and pepper

Instructions

  1. Pour the couscous in a large mixing bowl and cover with water. Let sit for about 30 minutes, fluffing couscous from time to time with a fork. Add one Tablespoon of olive oil and fluff.
  2. Add all the other ingredients to the mixing bowl, adjusting quantities/proportions based on your personal tastes.
  3. Prepare the dressing by combining all the ingredients in a smaller bowl, then add to the salad and toss well. It’s ready to serve!

Notes

* Note that this couscous salad is extremely forgiving. Hence, ingredient quantities can vary a little and do not need to stick to the recipe absolutely. Add your little twist of fun to the recipe!

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