Couscous and Chickpea Salad

I always joke, telling people that eating vegan doesn’t mean trading in pot roast and mashed potatoes for couscous and curried chickpeas – and here I am with a couscous and chickpea recipe.  Too funny!  This is a great salad for either a main course or a side dish.   I left the amount of cumin up to you.  I love cumin, but my family doesn’t – so use as much or as little as you like!


  • ½ C whole wheat couscous
  • ½ C craisins or dried cherries
  • ½ C boiling water
  • 1 large orange, red or yellow bell pepper, cut into small slices
  • 1 large onion, cut into thin slices
  • ½ – 1 ½  tspn cumin
  • ½ tspn ground ginger
  • ¼ tspn ground cinnamon
  • Salt and pepper to taste
  • 2 C cooked chickpeas
  • 6 T rice vinegar
  • ½ C orange juice


  1. Pour boiling water over couscous and craisins.  Cover the bowl with plastic wrap or a lid and let sit until water is completely absorbed, about 5 minutes.
  2. Meanwhile, water sauté onion and pepper until tender-crisp.
  3. Add seasonings and chickpeas.
  4. Whisk rice vinegar and orange juice together.
  5. Pour over salad and toss to coat.
  6. Cover and refrigerate until ready to serve.
Be Sociable, Share!

Leave a Comment

Previous post:

Next post: