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The Best Vegan Couscous Salad
"This vegan couscous salad is a great addition to your summer picnic or bbq. In the summer months, we eat a lot of grain salads and this vegan couscous salad with chickpeas fits right in. There are so many possibilities for blending whole grains, fruits and veggies, nuts/seeds and protein options. But, you can improvise as you’d like. My biggest tip to feel satisfied after eating includes a friendly mixture of carbohydrates with fiber, protein and produce. I love to add a nice feta or goat cheese, or some pulled chicken, if you don’t want to keep it vegan. "
Preparation Time10 min
Cooking Time25 min
- 2 medium Sweet Potatoes, Diced and Roasted
- 1 cup Cherry Tomatoes, Quartered
- 1 cup Cucumber, Diced
- 1 cup Pitted Kalamata Olives, Halved
- 1 can Chickpeas, Drained and Roasted
- 1 teaspoon Garlic Salt
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Dry Couscous
- 1 cup Dry Quinoa
Preheat oven to 425.
While oven is preheating, cut your sweet potato and vegetables. Drain your can of chickpeas and dry chickpeas completely.
Spread chickpeas out on baking pan, season with garlic salt, salt and pepper, and roast for 20-25 minutes, tossing and flipping them halfway. Spread sweet potatoes out on another baking pan and add to same oven, seasoning with garlic salt, salt and pepper. The sweet potatoes may need 5-7 minutes longer cooking time than the chickpeas.
While chickpeas and sweet potatoes are roasting, cook dry couscous and quinoa according to directions.
In a large bowl, add cooked couscous, quinoa, sweet potatoes, chickpeas, and diced vegetables. Top with olives and pumpkin seeds.
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