marinated chickpeas:

15 oz. can chickpeas, drained and rinsed
1 shallot or 1/4 red onion, diced
2 cloves garlic, minced
zest and juice from 1 lime
1/2 bunch cilantro, stemmed and chopped
1 1/2 tbsp. olive oil
1 tbsp. honey
1/2 tbsp. balsamic vinegar
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. red pepper flakes

  • combine in a large bowl and mix well
  • rest while making couscous and veggies, tossing occasionally

couscous:

1 box couscous

  • prepare couscous according to package instructions
  • bake with veggies (see below)

roasted veggies:

1 lb. fresh vegetables (asparagus, snap peas, cherry tomatoes, squash, broccoli, cauliflower, brussels sprouts, etc.)
1 tbsp. olive oil
salt and pepper, to taste

  • chop vegetables into bite-sized pieces, toss with oil, spread on a baking sheet, and season with salt and pepper
  • bake couscous on the upper rack and veggies on the lower rack at 425°F for 20-30 minutes, tossing the couscous every 5 minutes until toasted and browned in spots

assembly:

1/2 cup crumbled feta (vegan alternative to keep vegan)
1/2 cup almonds, pistachios, or other nuts/seeds (optional)
marinated chickpeas, couscous, and roasted veggies

  • combine in a large bowl and mix well

adapted from: https://rainbowplantlife.com/quinoa-salad/

04/07/2026: made this last night and it was fantastic. i made a few substitutions from the original recipe (notably couscous instead of quinoa, but also honey/balsamic instead of pomegranate molasses, and lime instead of lemon). i used snow peas, asparagus, and cherry tomatoes for the veggies, and used feta but not nuts. it was a fair amount of work, but probably the best grain/vegetable salad i have ever had.