Curried Chickpea Couscous Salad
Apr 19, 2025 06:19 AM
Flavorful curried chickpea couscous salad filled with fresh herbs, crunchy nuts, and a little sweetness from dried fruit. Toss it all in the BEST creamy curry tahini dressing and enjoy the perfect plant-based lunch or side dish that stays good for days! Options to make it a fuller meal with grilled chicken or salmon.
You may have noticed that I’ve been on couscous kick over the last few years. Pearl couscous, to be specific, because it’s so versatile, easy to cook with, and is the perfect grain to use if you’re craving both pasta and quinoa or rice.
So far I’ve added this gnocchi-like grain to my famous chicken soup, plus cozy one pot meals and other dishes. This beautiful curried chickpea couscous salad is my first cold salad recipe using it, and OMG I am in love.
Ingredients:
Couscous
- 1 ½ cups water
- ½ teaspoon kosher salt
- 1 cup pearl couscous
For the Salad
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 large carrot, shredded
- 1 red bell pepper, diced
- ⅓ cup chopped fresh parsley
- ⅓ cup chopped fresh cilantro
- ¼ cup finely diced red onion
- ½ cup chopped Medjool dates or dried tart cherries
- ⅔ cup mix of toasted sliced almonds, roasted cashews and roasted pistachios (whatever mix of these nuts you have on hand is great!)
Healthy Curry Tahini Dressing
- 1/4 cup tahini
- 1/2 lemon, juiced
- 3-4 tablespoons warm water, to thin dressing
- 1 clove garlic, finely minced
- 1-2 teaspoons pure maple syrup, to sweeten
- 1 teaspoon yellow curry powder
- ½ tablespoon freshly grated ginger
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- Freshly ground black pepper
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
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