Vegan Couscous Salad with Feta and Mint
Looking for a salad that actually feels like a meal? This vibrant vegan couscous salad with feta and mint is hearty, herby, and packed with sweet, salty, crunchy, and creamy goodness in every bite.
Whether you’re meal prepping or hosting brunch, this easy vegan couscous salad hits every major nutrient and looks AH-mazing.
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Why You’ll Love This Recipe
- Perfect for meal prep! This vegan couscous salad with feta and mint stays fresh for several days without losing flavor or texture.
- Inspired by Mediterranean flavors. Between creamy vegan feta, sweet dates, and lemon dressing, it tastes like you’re dining on a Greek island.
- No more sad salads! This salad is more than a side dish or a “diet” option. It’s a nourishing, flavorful, and vibrant meal.
- Easy to customize depending on whatever you have in your fridge and pantry.
Key Ingredients
- Couscous or quinoa is a fluffy, filling base that soaks up all the flavor. Quinoa doubles as a gluten-free option.
- Chickpeas are an amazing source of plant-based protein. Better yet they are cheap!
- Fresh herbs (mint and parsley) make this salad ultra fresh and fragrant.
- Dates add a sweet surprise that balances the tangy dressing.
- Lemon dressing marries all of the components together and cuts through the earthy chickpea and couscous combination.
Hack It!
- I have provided two main options for the base: couscous and quinoa. Alternatively, you can use bulgur, rice, or orzo.
- Vegan feta can be hard to find. In that case, try a dollop of hummus or crumble some firm tofu.
- For a nut-free version of this vegan couscous salad with feta and mint, swap pistachios for roasted sunflower or pumpkin seeds.
- Serve over spinach or arugula to add extra volume.
How to Make Vegan Couscous Salad
Step 1: Cook the couscous or quinoa according to package directions. Meanwhile, prep the rest of the ingredients and whisk the dressing together in a jar.
Step 2: Let your base cool down. Assemble all the ingredients in a large bowl. Drizzle over with the dressing and toss together.
How to Meal Prep This Recipe
Step 3: For meal prep, split the ingredients evenly between four mason jars. Layer the dressing, couscous or quinoa, and chickpeas at the bottom. Add veggies and top with feta and nuts.
Step 4: These salad jars store for up to 4 days. To serve, empty the jar onto a plate and enjoy!
Frequently Asked Questions
It keeps well in the fridge for up to 4 days. Follow the instructions above for best results.
Whatever is in your budget. Dried herbs taste different and require a smaller quantity. However, if you don’t have access to fresh mint or parsley, you can add some dried herbs to your dressing.
More Plant-Based Salads
- Vegan Creamy Cucumber Salad
- Cauliflower Sweet Potato Couscous Salad
- Crispy Rice Salad
- Fattoush Salad with Chickpeas
- Kale White Bean Salad
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The Recipe: Vegan Couscous Salad with Feta and Mint
Ingredients
- 1½ cups couscous, or quinoa if gluten-free, dry
- 15 oz canned chickpeas, 1 can, drained and rinsed
- 4 Persian cucumbers, chopped
- 1 red onion, diced
- 1 cup Medjool dates, pitted, finely chopped
- 1 cup fresh mint, chopped
- 1 cup fresh parsley, chopped
- ½ cup vegan feta
- ½ cup pistachios, chopped
For the dressing
- 2 lemons, juiced
- ¼ cup olive oil
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- salt and pepper, to taste
Equipment
- Large salad bowl
- Jar or bowl for salad dressing
- Mini whisk
Instructions
- Cook the couscous or quinoa according to package directions.
- In the meantime, prepare the vegetables and drain and rinse the can of chickpeas.
- In a jar or bowl, combine all dressing ingredients until smooth. Now assemble. This works great to make salad jars by dispersing the ingredients evenly between 4 mason jars.
- Alternatively, assemble in a bowl, by adding the quinoa, vegetables, chickpeas, vegan feta, pistachios and dressing. Toss and store in the fridge for up to four days.
Notes
- I have provided two main options for the base: couscous and quinoa. Alternatively, you can use bulgur, rice, or orzo.
- Vegan feta can be hard to find. In that case, try a dollop of hummus or crumble some firm tofu.
- For a nut-free version of this vegan couscous salad with feta and mint, swap pistachios for roasted sunflower or pumpkin seeds.
- Serve over spinach or arugula to add extra volume.