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.

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