Let me tell you my favorite thing about summer barbeques: the sides!! I go nuts for an herby potato salad, and have no self-control around a classic macaroni salad, I even love a good crunchy coleslaw. With Memorial Day coming up in about a week (where did May go?!) I wanted to add some new summer side salads to my repertoire. I’ve been on a BIG roasted chickpea kick lately, and love that it’s a healthy-ish snack that Jane enjoys too, so I wanted to find a way to work them into this recipe. I start off by roasting them in the oven with a touch of olive oil and an all-purpose seasoning – I love What’s Gaby Cooking Go To Blend, and Trader Joe’s 21-Seasoning Salute is another great option! Then I combined the roasted chickpeas with a flavorful, nutty whole wheat pearl couscous and some delicious herbs. The salad tasted really fresh and wholesome, and it serves really well at room temperature, which is perfect for outdoor entertaining! Get the full recipe below:

Chickpea and Couscous Summer Salad.
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
  • 2 Cups of cooked Whole Wheat Pearl Couscous
  • 2 Cups of Chickpeas
  • 2 Tbsp. of Olive Oil, plus more for drizzling
  • 2 Tsp. of All-Purpose Seasoning
  • 1 Tbsp. Toasted Sesame Oil
  • ½ Tbsp. Apple Cider Vinegar
  • 2 Tbsp. Parsley, chopped
  • 2 Tbsp. Chives, chopped
  • ¼ cup Red Onion, finely minced
  • ½ Lemon, juiced
  • Salt and Pepper
  1. Prepare whole wheat pearl couscous as directed and set aside to cool.
  2. Preheat oven to 425 degrees; spread chickpeas on a rimmed baking sheet and drizzle with oil and all-purpose seasoning. Roast chickpeas in the oven for 17 minutes, remove and set aside to cool.
  3. In a large bowl, combine 2 Tbsp. of olive oil with toasted sesame oil, apple cider vinegar, parsley, chives, and minced red onion. Stir together well and then fold in the cooled couscous and roasted chickpeas.
  4. Squeeze the juice of half a lemon over the salad and season to taste with salt and pepper; serve at room temperature.
  5. **Note: If you make this in advance and chill it in the fridge beforehand, you may need to add extra oil before serving as some will be absorbed in the chilling process.