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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 flavours, and filling couscous and chickpeas.
Course Salad, Side Dish
Cuisine Mediterranean
Keyword Couscous Salad, Mediterranean Salad, vegan Mediterranean salad
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 30 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 dry couscous
  • 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 chickpeas.
  • Prepare the veggies: finely mince the parsley, shred the carrot, slice the green onions and finely dice the red pepper and cucumber.
  • Whisk together the dressing ingredients. I like to shake them up in a jar.
  • Toss everything together and serve!



Note: 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