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Chickpea & Roasted Asparagus Couscous Salad

Chickpea Roasted Asparagus Couscous Salad

This Chickpea & Roasted Asparagus Couscous Salad is the perfect side dish for picnics, parties, BBQs and meal prep! The lemon dressing adds a refreshing burst of flavour that makes it a definite crowd pleaser! {vegetarian}
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Course: Salad, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 to 6 servings
Calories: 554kcal
Author: Elysia


For the salad:

  • 1 cup uncooked Israeli couscous
  • 1 1/4 cup no salt added broth can use chicken or vegetable broth
  • 2 tbsp. olive oil divided
  • 1 lb asparagus chopped into 1-inch pieces
  • 3/4 cup crumbled feta cheese
  • 1 cup cooked or canned no salt-added chickpeas

For the Lemon Dressing

  • Juice of one lemon
  • 1 garlic clove minced
  • 2/3 cup olive oil
  • 1 tsp. honey
  • 1/2 tsp. salt
  • Freshly ground pepper


  • Preheat oven to 375 degrees F. Place asparagus on a baking sheet and drizzle with one tablespoon of olive oil, and a sprinkle of salt and pepper. Toss asparagus until evenly coated. Roast asparagus for 10-15 minutes, depending on the thickness of it. If it's extra thick, it may require more time.
  • Meanwhile, place the couscous, broth and one tablespoon of olive oil in a small sauce pan and bring to a boil. Cover, and simmer for 10 minutes or until couscous is fluffy. It should have an "al dente" texture when done.
  • Mix all of the ingredients for the dressing in a small bowl or jar.
  • Add the cooked couscous, roasted asparagus, feta cheese and chickpeas to a large bowl. Add in desired amount of dressing (I only used half).
  • Place in the fridge for at least half an hour to allow flavours to absorb.


Calories: 554kcal | Carbohydrates: 49g | Protein: 16g | Fat: 41g | Saturated Fat: 9g | Cholesterol: 25mg | Sodium: 697mg | Potassium: 478mg | Fiber: 7g | Sugar: 5g | Vitamin A: 976IU | Vitamin C: 21mg | Calcium: 201mg | Iron: 4mg
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