Cold Citrus-Mint Couscous Salad with Roasted Chickpeas

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A refreshing cold couscous salad tossed with fresh citrus, mint, and crunchy roasted chickpeas for a satisfying summer bowl. This Mediterranean summer cookout recipe (vegan), ready in about 35 minutes, pairs couscous, vegetable broth, and chickpeas (canned, drained) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth, hot
• 1 can (15 oz) chickpeas (canned, drained)
• 3 tbsp olive oil, divided
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1 tsp salt, divided
• 1 cup orange segments, peeled and segmented
• 1/4 cup fresh mint leaves, chopped
• 3 green onions, thinly sliced
• 3 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 1 cup couscous in a large bowl. Pour 1 1/4 cups hot vegetable broth over couscous, cover tightly with plastic wrap and let sit for 5 minutes until liquid is absorbed. Fluff couscous with a fork.
2. Step 2: Preheat oven to 400°F. Toss 1 can drained chickpeas with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp paprika, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes, shaking the pan halfway, until crispy.
3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 3 tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/2 tsp black pepper to make the dressing.
4. Step 4: Combine fluffed couscous, 1 cup orange segments, 1/4 cup chopped fresh mint, and 3 thinly sliced green onions in a large bowl. Add the roasted chickpeas and drizzle with the dressing. Toss gently to combine and serve chilled or at room temperature.