Curry Couscous Chickpea Salad

This Curry Couscous Chickpea Salad is a colorful and filling Indian-inspired fusion dish that makes for a perfect make-ahead lunch! Vegan.

Course Salad

Cuisine Indian

Diet Vegan, Vegetarian

Method Stovetop

Prep Time 15

Total Time 15

Servings servings

Calories 605kcal

Author Caitlin Shoemaker

Cook the Couscous: Bring the water to a boil on the stovetop or in an electric kettle. Add the couscous to a large bowl with a pinch of salt and pour the boiling water over it; mix well, then cover with a plate or lid and let sit for 7 minutes. Fluff with a fork and set aside. (Note: if you are warming the water on the stovetop, you can remove it from the heat and add the couscous directly to the pot)
Make the Dressing: Add the oil to a small jar along with the lime juice, apple cider vinegar, curry powder, garlic powder, cayenne pepper (if using), and salt. Seal the jar and shake well until emulsified; set aside.
Combine: Add the chickpeas, carrot, almonds, raisins, and chopped cilantro to the bowl with the couscous. Pour the dressing over the salad and toss well until everything is combined.
Serve & Store: Enjoy immediately; if making for meal prep, transfer the salad into individual mason jars and store in the refrigerator. Leftovers will keep in the fridge for up to 5 days.

Gluten-Free: Couscous is not gluten-free, but you can make this salad with cooked quinoa instead! Cook 1 cup of dry quinoa according to package directions and proceed with the rest of the recipe as written.
Raisins: If you do not like raisins you can substitute them with chopped dried apricots or dried cranberries