Chickpea Israeli Couscous Salad with a Lemon Vinaigrette

Happy Saturday friends! I hope everyone is doing well and ready for the weekend! This week on my blog, I created a delicious Chickpea Israeli Couscous Salad with a Lemon Vinaigrette. This is the perfect healthy, fresh, and light salad to enjoy for lunch or dinner. The flavors of the chickpeas, couscous, cucumbers, tomatoes and feta cheese are the perfect combination. The main star of this salad is the lemon vinaigrette that ties this salad together! This salad would be perfect to bring to a pot luck party or any type of gathering. Have a great weekend!

Chickpea Israeli Couscous Salad with a Lemon Vinaigrette

Serves: 4


1 cup Israeli couscous

1 can chickpeas, rinsed & drained

10 ounce container cherry tomatoes, halved

2-3 persian cucumbers, chopped

1/2 cup crumbled feta cheese

2 tablespoons fresh parsley, chopped


1/4 cup extra virgin olive oil

1/2 lemon, juiced

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1/2 teaspoon honey




For the dressing, add all the ingredients to a bowl and whisk together. Adjust any seasonings if need be and set aside. Cook couscous according to package and then set aside until later. Add a tiny bit of oil to couscous so it doesn’t stick. Chop all of your veggies, including the parsley. Add all the veggies, chickpeas, parsley and feta cheese to a large mixing bowl. Add couscous and stir. Pour dressing over salad and stir to combine. Let the salad cool in the refrigerator for about an hour prior to serving. Enjoy!

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