My Lemon Couscous and Chickpea Salad is bright, fresh, and bursting with flavor. Fluffy couscous soaks up a zesty lemon vinaigrette, while roasted asparagus, chickpeas, herbs, and feta add texture and color. It is one of those recipes that feels light yet satisfying, perfect for meal prep, an easy lunch, or a fresh side dish.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Equipment You’ll Need
- Medium saucepan with lid
- Baking sheet
- Parchment paper
- Large mixing bowl
- Small bowl or measuring cup for dressing
- Whisk
- Fork for fluffing couscous
Ingredients
Salad
- 1 1/2 cups couscous (uncooked (about 3 cups cooked))
- 2 1/4 cups chicken bone broth
- 1 lb. asparagus, woody ends removed
- 2 tbsp olive oil (extra virgin)
- Salt (to taste)
- Pepper (to taste)
- 15 oz. chickpeas (rinsed and drained)
- 3 to 4 green onions (diced)
- 1/4 cup fresh basil (chopped)
- 1/2 cup sliced almonds (toasted)
- 1/3 cup feta cheese (crumbled)
Zesty Lemon Vinaigrette
- 1/2 cup extra virgin olive oil
- Juice of 1/2 lemon
- Zest of 1 lemon
- 1 1/2 tbsp white vinegar
- 1 tsp Dijon mustard
- 1 tsp garlic, minced
- 1 tbsp raw honey
- Salt (to taste)
- Pepper (to taste)
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Spread the asparagus on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 12 to 15 minutes until tender and lightly browned. Set aside to cool slightly.
- While the asparagus roasts, heat a medium saucepan over medium heat. Add the dry couscous and olive oil. Toast for 2 to 3 minutes, stirring often, until lightly golden.
- Carefully pour in the chicken bone broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 minutes until the liquid is absorbed. Fluff with a fork and let cool slightly.
- In a small bowl or measuring cup, whisk together olive oil, lemon juice, lemon zest, vinegar, Dijon, garlic, honey, salt, and pepper until smooth and emulsified.
- In a large bowl, combine couscous, roasted asparagus, chickpeas, green onions, basil, almonds, and feta.
- Pour the dressing over the salad and gently toss until everything is evenly coated. Taste and adjust seasoning as needed.
- Serve warm or chilled, with extra feta on top if desired.
Dietary Information
This salad is vegetarian and packed with plant based protein from chickpeas. To make it fully vegan, simply swap the feta for a dairy free alternative or leave it out entirely. It is not gluten free due to couscous, but quinoa works beautifully as a substitute.
Tips or Variations
- Swap couscous for quinoa or orzo if you prefer
- Add cucumber or cherry tomatoes for extra freshness
- Store in an airtight container for up to four days, making it ideal for meal prep
- Toast the almonds ahead of time to deepen their flavor
Serving Suggestions
Serve this salad alongside grilled chicken, salmon, or shrimp. It also pairs well with warm pita bread and hummus for a light vegetarian meal. For entertaining, serve it chilled as a refreshing side dish.
Fun Fact
Couscous is technically a pasta, not a grain, and it is known for soaking up flavors beautifully, making it perfect for bright dressings like this lemon vinaigrette.
FAQ’s
Can I make this salad ahead of time?
Yes, this salad is excellent for meal prep and tastes even better after the flavors meld together.
Can I serve it cold?
Absolutely. It is delicious both warm and chilled.
What can I use instead of asparagus?
Roasted zucchini, broccoli, or green beans all work well.
Is the dressing very lemony?
It is bright and zesty but balanced with honey and olive oil. You can always reduce the lemon juice slightly if preferred.
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
lemon couscous salad, chickpea couscous, couscous meal prep, lemon vinaigrette salad, healthy side dish, vegetarian salad, spring salad recipes
Lemon Couscous & Chickpea Salad With Zesty Lemon Vinaigrette
Description
My Lemon Couscous and Chickpea Salad is bright, fresh, and bursting with flavor. Fluffy couscous soaks up a zesty lemon vinaigrette, while roasted asparagus, chickpeas, herbs, and feta add texture and color. It is one of those recipes that feels light yet satisfying, perfect for meal prep, an easy lunch, or a fresh side dish.
Ingredients
Salad
Zesty Lemon Vinaigrette
Instructions
-
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
-
Spread the asparagus on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 12 to 15 minutes until tender and lightly browned. Set aside to cool slightly.
-
While the asparagus roasts, heat a medium saucepan over medium heat. Add the dry couscous and olive oil. Toast for 2 to 3 minutes, stirring often, until lightly golden.
-
Carefully pour in the chicken bone broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 minutes until the liquid is absorbed. Fluff with a fork and let cool slightly.
-
In a small bowl or measuring cup, whisk together olive oil, lemon juice, lemon zest, vinegar, Dijon, garlic, honey, salt, and pepper until smooth and emulsified.
-
In a large bowl, combine couscous, roasted asparagus, chickpeas, green onions, basil, almonds, and feta.
-
Pour the dressing over the salad and gently toss until everything is evenly coated. Taste and adjust seasoning as needed.
-
Serve warm or chilled, with extra feta on top if desired.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
