This Vegan Mediterranean Chickpea Salad with Tahini Dressing is a healthy make-ahead meal with Couscous, veggies and plant-based protein from crispy roasted chickpeas. The Recipe is quick & easy to make, dairy-free and perfect for meal-prep! Use rice or quinoa for a gluten-free salad.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Dry the chickpeas very well. Place them in a bowl, add olive oil and the spices and toss to combine until chickpeas are evenly coated. Spread chickpeas in an even layer over the prepared baking sheet and bake for 25-30 minutes, or until they are crispy, tossing halfway cooking time. Let them cool slightly.
Cook the couscous according to the package instructions in vegetable broth (or add your favorite seasonings into the cooking water to make the couscous more flavorful).
Then, place in a large bowl and allow to cool.
In the meantime, prepare the veggies: chop the cucumber, bell pepper and parsley. Halve the cherry tomatoes and remove the stone from the olives, if desired.
Whisk together all ingredients for the dressing. Taste and adjust seasonings suit to your preference.
Assemble the salad (or meal prep it)
Divide the couscous into 4 bowls (or containers for meal prep *as pictured in my blogpost). Add in the chopped veggies and crispy chickpeas. Top with vegan feta cheese, freshly squeezed lemon, and salt & pepper to taste. Serve with the tahini dressing and enjoy!
If making the salad ahead for later, store the tahini dressing separately. Add it just before serving.
Instead of couscous, you can sub rice, pasta, bulgur, quinoa or any (gluten-free) grains of your choice.