The Summer CSA is in full swing so I have multiple vegan salad options. I start with cutting up whatever is fresh and colorful and then add a grain or a small amount of pasta to create a main meal salad. Of course you can serve this with a grilled chicken breast or fish, too. This salad will travel well and gets better by sitting a while to let the flavors and you mingle. Bring it along to your next potluck or BBQ. I always offer to bring a dish to a party so that I know there is something for my husband and I to eat.
Israeli Couscous, Chickpea and Lemon Salad, Vegan
Ingredients
2 cups Israeli couscous, I used Trader Joes, Harvest Grain mix, cooked
1 cucumber diced
1/2 red onion diced
1 heirloom tomato diced
1 small zucchini diced
1/2 red bell pepper diced
1/2 cup packed chopped fresh parsley
1/2 cup fresh basil chopped
4 oz can black olives sliced
14 oz can chickpeas or 2 cups fresh cooked
Juice of 2 lemons, more to taste
2 tablespoons lemon or plain extra virgin olive oil
Salt and pepper to taste
Instructions
Cook couscous to al dente and cool in cold water. Drain. Add remaining ingredients and toss. Adjust seasonings and serve. The salad will keep a day or two in the refrigerator.
What's for dinner, Doc? 
I am slowly but surely adding such wonderful grains to my diet. Thanks for the recipe! Found you at the FF party.
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I would have preferred more quinoa in the grain mix but I only had the Israeli couscous on hand. I think there are yellow peas in the mix too. I had many years on the edge of Happy and Harried. I’m glad the Happy always won out, Anjana.
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Israeli couscous looks different than regular one isn’t it? Yum salad….
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Israeli couscous is actually a round pasta made with semolina wheat flour. Like tiny pearls.
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Looks so colorful 🙂
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Thanks Charanya. You have been so thoughtful liking and commenting on my blog. 🙂
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I LOVE LOVE LOVE Israeli couscous!! This dish looks tasty 🙂
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Thank you. I love colorful and flavorful food. And bonus it photographs well.
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Beautiful salad! Yummy!
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Hi Tracey – I am one of the co-hosts this week for Fiesta Friday – welcome! Your salad looks so fresh and inviting – just what we need when the weather is blisteringly hot. Great idea to cool the couscous off in cold water – I normally drain and drizzle over a bit of EVOO and a squeeze of lemon then stir and leave to cool on a plate…Thanks for sharing your recipe – Happy Fiesta Friday!
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That’s a great idea to keep it from getting sticky. Thank you for hosting FF. I look forward to Friday and it keeps me posting.
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Thanks for bringing your lovely summery salad to Fiesta Friday.
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Hilda, I think we will always have salad at FF. 🙂
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This sounds great!
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Thanks Nell. It was a hit with my girlfriends.
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This dish was FABULOUS! Thank you Tracey for spoiling us with your amazing recipes.
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You’re so welcome Nancy, any time.
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This looks like such a delicious and colorful salad! Love couscous and this israeli couscous looks really pretty too! Loved that you added both parsley and basil to this! I can almost smell this delicious salad! thanks so much for bringing this to Fiesta Friday! 🙂
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So happy to have discovered your blog at FF 25! I will be following 🙂
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Thank you Sweet and Savoury. I had fun browsing your blog. Lots of yummy recipes. 🙂
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Thanks!
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Man…cool web-site you got here. Plenty of great information combined with useful resources!!!
Do you have actually any type of resources with regard to ramen noodle
recipes?
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