Couscous Salad with Roasted Chickpeas & Carrots
This Couscous Salad with Roasted Chickpeas & Carrots is a fresh, colorful, and satisfying meal that's perfect for lunch, dinner, or meal prep. Fluffy couscous is paired with crispy roasted chickpeas, sweet caramelized carrots, creamy avocado, juicy tomatoes, and crisp cucumbers, then tossed with a homemade balsamic maple dressing for the perfect balance of sweet and tangy flavors. Packed with plant-based protein, fiber, and vibrant vegetables, this easy recipe comes together in about 30 minutes and makes a healthy, budget-friendly meal for two. It's ideal for busy weeknights, picnics, or make-ahead lunches.
Servings 2
Ingredients
Couscous Salad with Roasted Chickpeas & Carrots
- 1 cup chickpeas
- 1 cup cooked couscous
- 2 carrots diced
- ½ cucumber diced
- 1 tomato diced
- 1 avocado sliced
- 1 tbsp Olive oil
- ¼ cup radish Sliced (optional)
- ½ tsp cumin powder
- 1 tsp Smoked paprika
- ½ tsp of garlic powder or 1 tsp of minced garlic
- Salt n pepper
Balsamic Maple Dressing
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Salt and pepper
Instructions
Couscous Salad with Roasted Chickpeas & Carrots
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, toss the chickpeas and diced carrots with olive oil, minced garlic, cumin, paprika, Salt, and pepper.
- Spread the mixture evenly on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
- Once they are done, allow the chickpeas and carrots to cool completely.
- In a large bowl, combine the cooked couscous with diced tomatoes, cucumber, avocado, and the roasted chickpeas and carrots.
- Drizzle balsamic dressing over the salad and toss to coat thoroughly.
Balsamic Maple Dressing
- In a bowl, mix balsamic vinegar, olive oil, maple syrup, Dijon mustard, Salt, and pepper, then whisk until combined.
How to cook couscous Add 1 cup of hot water to 1 cup of couscous, stir in 1 tbsp olive oil, cover, and let sit for 5 minutes.Fluff with a fork.