Vegan Couscous Salad with Feta and Mint

Delicious, meal prep friendly vegan salad that keeps you full and look gorgeous.

Course Main Course, Salad

Cuisine Mediterranean

Keyword 20 minute recipe, easy meal prep recipe, easy vegan meal prep, meal prep salad, plant based meal prep, quick recipe, quick salad, quickies, vegan couscous salad, vegan quick recipes, vegan quinoa salad

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 747.8

Author carleigh

Equipment

Saucepan
Cutting board
Sharp knife
Large salad bowl
Jar or bowl for salad dressing
Mini whisk

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

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.

Video

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A post shared by Carleigh Bodrug (@plantyou)

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.

Nutrition