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-inspired summer cookout recipe (vegan), ready in about 35 minutes, pairs couscous, vegetable broth, 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 "Plan a meal with the AI" 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, hot vegetable broth
• 1 can (15 oz) chickpeas (canned, drained)
• 3 tbsp, divided olive oil
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1 tsp, divided salt
• 1 cup, peeled and segmented orange segments
• 1/4 cup, chopped fresh mint leaves
• 3, thinly sliced green onions
• 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.