Amazing vegan couscous salad with chickpeas and avocado dressing! This wonderfully refreshing meal is perfect for a flavorful main course, or an impressive side dish. It's also ready in under 20 minutes, made with simple ingredients and great for meal prep.
Cook the couscous for 10-15 minutes, or according to instructions on packaging. Drain and rinse when done.
Prepare the dressing. Add the mustard, avocado, lemon juice, garlic, salt and water to a blender or food processor and blend until smooth.
Add the couscous to a bowl, together with drained and rinsed chickpeas, red onion, tomatoes, olives, and spinach. Stir together.
Serve with the avocado dressing, as well as almonds and vegan feta as garnishes.
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Notes
Store this couscous salad separately from the dressing in an airtight container for up to 4 days. I would recommend making the avocado dressing on the same day as you plan on eating the salad, but you can also keep it in an airtight container for up to 2 days.
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