Falafel-spiced Chickpea Couscous Salad

Couscous is a handy little way to bulk up a salad and turn it into a filling dish. Chickpeas add a dose of protein too for a well-balanced meal, and you can thank the spices for a perfect Middle-Eastern touch!

Preparation time Prep: 10 mins
cook 20 mins
Skill level Easy Peasy

You will need:

  • 1 cup regular or wholemeal couscous
  • 1 tablespoon olive oil (or sub water)
  • 3 cloves garlic, crushed
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon chilli powder (optional)
  • 1 x 400g can chickpeas, drained well
  • 1 cup cherry tomatoes, chopped
  • 2 cucumbers or 6 baby cucumbers, chopped
  • 2 cups salad greens, of choice
  • ½ cup parsley leaves, chopped
  • ½ cup coriander leaves, chopped
  • Salt and pepper, to taste
  • ¼ cup tahini
  • 1 lemon, juice and zest
  • 2 tablespoons water
  • 1 teaspoon garlic powder
  • Salt and pepper to taste


  • 1Prepare the couscous according to its packet instructions. Set aside.
  • 2Add the oil, garlic and spices to a large frying pan over high heat. Sauté until the spices are fragrant. Add the chickpeas and sauté for 2 minutes or until the chickpeas are covered in spices. Add a dash of water or vegetable stock to the pan to deglaze the pan or prevent the spices from sticking to the pan.
  • 3Add the couscous, spiced chickpeas, tomatoes, cucumbers, salad greens and fresh herbs to a large bowl. Toss until combined.
  • 4To make the dressing, add all the ingredients except the salt and pepper to a small bowl and whisk until combined. If the mixture is clumpy, add a little more water and mix until smooth. Season with salt and pepper to taste.
  • 5Divide the dressing into 4 bowls and serve with the dressing. Season with extra salt and pepper if desired.

Tip: Use vegetable stock instead of water to cook the couscous to give it more flavour.

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