Go Back
+ servings
Vegan Mediterranean salad with couscous, chickpeas, cucumber, carrot, red pepper and a lemon vinaigrette in a glass bowl with large wooden spoon

Vegan Mediterranean Salad with Couscous and Chickpeas

This fresh and tasty vegan Mediterranean salad recipe is simple to make and perfect to pack as a lunch for the week! Enjoy the bright and fresh flavors, and filling couscous and chickpeas.
Course Salad, Side Dish
Cuisine Mediterranean-inspired, Vegan
Keyword Couscous Salad, vegan Mediterranean salad
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8 Servings (if serving as a side dish)
Calories 284kcal


  • Cutting Board
  • Knife
  • Large bowl
  • Can Opener
  • Box grater
  • Jar(s)


  • 1 C couscous , uncooked
  • 1 15 oz can chickpeas
  • ¾ C fresh parsley
  • 1 ½ C carrot
  • ½ C green onion
  • 1 ½ C red pepper (1 medium to large-sized pepper)
  • 1 ½ C cucumber



  • Prepare the couscous according to package directions. Once cooked, fluff it gently with a fork (try and remove any large clumps) and place it in the fridge to cool off.
  • Rinse and drain the canned chickpeas.
  • Prepare the veggies: finely mince the parsley, shred the carrot, slice the green onions and finely dice the red pepper and cucumber.
  • Whisk the dressing ingredients. I like to shake them in a jar.
  • Toss everything together and serve!



Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.


Serving: 1Serving (1/8 recipe) | Calories: 284kcal | Carbohydrates: 38g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 290mg | Potassium: 343mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6275IU | Vitamin C: 50mg | Calcium: 65mg | Iron: 2mg