Pearl Couscous Salad with Crispy Chickpeas

This pearl couscous salad with chickpeas is simple to make, light, and bursting with summer flavors.

Think of this pearl couscous salad as the Mediterranean version of pasta salad. It’s colorful, packed with juicy summer vegetables, and gets even better after it sits a little.

Instead of mayo, it’s dressed simply with lemon juice and olive oil. And for protein, it’s got crispy, smoky chickpeas. It’s filling enough to be eaten on its own, or you can serve it as a side dish. Bookmark it for all your summer cookouts and picnics! (The leftovers are perfect for tucking into a lunchbox the next day.)

Key Ingredients + Substitutions

• Pearl Couscous: Sometimes called “Israeli couscous”, this is a tiny spherical pasta – not a grain. You can find it in most supermarkets in the pasta or grains sections, or in the international aisle. If you can’t find it, the best substitute is actually pearled barley – it has a similar size and texture. Orzo would also work here.
• Chickpeas: Use canned or cooked-from-scratch chickpeas.
• Spices: Garlic powder, cumin, and smoked paprika lend a ton of flavor to the crispy chickpeas.
• Cherry Tomatoes: I recommend grape/cherry tomatoes because they’re sweet. If you want to sub with vine/heirloom tomatoes, you’ll need 1 large tomato.
• Cucumber: English, kirby, or Persian cukes all work.
• Herbs: Use chopped parsley and/or cilantro, or torn basil.
• Olives: Pitted kalamata olives are perfect here. You can also sub with green/castelvetrano here. Not a fan of olives? Swap in chopped marinated artichokes, roasted red peppers, and/or capers.
• Raisins: I know this seems like an oddball ingredient, but the sweetness balances out the other ingredients perfectly!

How to Make Pearl Couscous Salad with Chickpeas

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Boil the Couscous

Bring some water to a boil in a pot, add couscous and salt, and cover with a lid. Reduce the heat to low and simmer until all the water is absorbed, about 15 minutes (do not stir during cooking to avoid mushy couscous). Then remove from heat and let stand covered for another 10 minutes (still without stirring). Basically, this is the same technique as cooking rice.

Step 2: Crisp Up the Chickpeas

Meanwhile, drain and rinse a can of chickpeas, and cook in olive oil until they’re golden and crispy, about 10 minutes. Then add the spices and cook for another minute.

Step 3: Assemble the Salad

Combine the remaining salad ingredients in a large mixing bowl, and add the couscous and half of the chickpeas. Toss to combine, taste, and adjust the seasonings if needed. Transfer to a serving bowl and top with the remaining chickpeas.

How to Serve Pearl Couscous Salad

Serve this vegan salad at room temperature or cold. It’s great served right away, or you can make it a couple of hours in advance. This summer salad works perfectly with barbecue or anything grilled, as well as with falafel, Greek baked beans, Italian tomato tofu, or vegan spanakopita.

Make-Ahead Tips

If you want to get a head start on the salad, cook the couscous up to 2 days in advance and keep it in the fridge until ready to assemble the salad. The other ingredients are best prepared day-of.

More Mediterranean Recipes…

• Vegan Spanakopita
• Baked Greek Orzo
• No-Mayo Potato Salad with Dill
• Vegan Eggplant Lasagna

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.