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Indulge in the vibrant flavors of our Israeli Couscous Carrot Chickpea Salad! This hearty, healthy dish is perfect for a light lunch or a side dish. Packed with nutritious ingredients and a punch of flavor, this recipe is a must-try. It’s vegan-friendly and so easy to whip up.
I wasn’t planning to make this salad, it just kind of happened. A little of this, a little of that, and suddenly, I had something ridiculously good on my plate. Turns out, throwing together what’s already in the pantry can lead to magic.
Israeli Couscous Carrot Chickpea Salad
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10 servings depending on size 1x
- Category: Salad
- Method: Easy
- Diet: Vegan
Description
Some foods are just meh, and some make you wonder, Where have you been all my life? This salad? Definitely the second one. It’s got history (couscous has been around for centuries), a little love (handpicked ingredients, including my granddaughter’s homegrown mint), and plenty of perks.
First, the flavor, sweet dates, crunchy almonds, zesty dressing, and creamy couscous? Yeah, it works. Second, it’s actually good for you, packed with fiber, protein, and all the good stuff your body loves. And third? It’s ridiculously easy to throw together, whether you’re making lunch, impressing friends, or just trying to use up what’s in the pantry.
So grab a bowl. This one’s worth it.
Ingredients
Salad Ingredients
- 1 3/4 cups (312 ml) cooked Israeli couscous
- 1 large can (13.66 FL oz) coconut milk + same can filled with water
- 90–100 g slivered almonds, toasted (honestly, the more, the better)
- 2 shallots, finely chopped
- 250 ml grated carrots (kept a few sliced ones for decoration, because why not?)
- 1 can (400 ml) chickpeas, drained
- 70–100 g arugula (about half a punnet)
- 6 big, juicy dates, pitted and chopped (next time, I’m adding more)
- 50 ml capers
- 6 chunky sun-dried tomatoes, chopped
Dressing That Actually Matters
- 90 ml olive oil
- 25 ml fresh lemon juice
- 25 ml orange juice (store-bought, extra pulp, it just works)
- 25 ml maple syrup
- 5 ml cinnamon
- 5 ml ground ginger
- 5 ml turmeric
- 2 ml salt
- 1 ml dried mint (straight from my granddaughter’s garden, pretty much the VIP ingredient)
Instructions
- Cook the couscous in coconut milk and water.
- Bring it to a boil, let it simmer for about 12–15 minutes, and give it a stir here and there.
- Drain, rinse under cold water to nix the stickiness, then fluff it up. A little olive oil keeps it from clumping.
- Toast the almonds in a dry pan over medium heat, stirring until they turn golden and smell amazing. Let them cool.
- Shake up the dressing in a jar like you mean it. Set it aside.
- Toss everything, couscous, shallots, grated carrots, chickpeas, arugula, dates, sun-dried tomatoes, and capers into a big bowl.
- Just before serving, throw in the toasted almonds, pour over the dressing, and mix it all up.
- Leftovers? If you have any (I doubt it), they’ll keep in the fridge for up to three days.
This salad hits all the right notes: creamy, crunchy, a little sweet, a little tangy, and totally satisfying. I didn’t expect it to be this good, but here we are. Try it. You’ll see.
Equipment
Buy Now → Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 13.6 g
- Sodium: 307.5 mg
- Fat: 22 g
- Saturated Fat: 8.2 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 6.6 g
- Protein: 9.7 g
- Cholesterol: 0 mg
I am linking up with a bunch of fantastic peeps from the blogosphere who host awesome Link-ups: Fiesta Friday
We are featured on A Morning Cup of Joe. I am grateful for this honor. We appreciate the shoutout.
Not all salads are worth talking about… but this Israeli Couscous Carrot Chickpea Salad is
This started as a use-what’s-in-the-pantry kind of meal. Nothing fancy, just a mix of ingredients I already had. Then I took a bite. And another. And suddenly, I knew this one was different.
Crunchy almonds, creamy couscous, sweet dates, and a dressing that somehow ties it all together. It’s fresh, satisfying, and honestly too good to keep to myself.
Would you try this or swap in your twist?
I am linking up with a bunch of fantastic peeps from the blogosphere who host awesome Linkups: Homestead Blog Hop
We are featured on Talking About It Tuesdays. I am grateful for this honor. We appreciate the shoutout.
Thanks for dropping in and checking out the recipes and what’s on offer.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
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That sounds delicious!
Thank you, Joanne. We love couscous and its a firm favorite for our family. Enjoy should you give it at go.
This salad sounds wonderful. Thank you for sharing with us at the Crazy Little Lovebirds link party.
Happy to and thanks for allowing us to share with your readers. Hope you do try and enjoy it.
This looks delicious! I will have a go at making it. We call Israeli couscous “ptitim”.
Hi there Lisa. Hope you enjoy it. Never too old to learn new terms, thanks for sharing.
That sounds like a great summer recipe!
Thank you, hope you will try and enjoy it.
Sounds like this is something I might try. Interesting combination f ingredients. I’ll have to convert to Tablespoons or cups instead of ml. Thanks for sharing.
Hi there Nancy. I hope you will give it a try and enjoy it. A salad in my books is always a winner.