Couscous and Marinated Chickpeas with Tomato Vinaigrette

A bowl of couscous, marinated chickpeas, and pickled red onions mixed with a tomato vinaigrette.
Our three Simple Feast chefs

Simple Feast

Our chefs

Serves 4

Active Time: 30 minutes

Total Time: 40 minutes

This sweet and tangy salad can be spiced up a bit by substituting crushed red pepper flakes for the sweet ones in the chickpeas.

Marinated Chickpeas

  • 1½ cups cooked chickpeas

  • 1 teaspoon canola oil or other neutral oil

  • ½  teaspoon lemon juice

  • ¼ teaspoon sweet paprika flakes (also known as sweet red pepper flakes)

Tomato Vinaigrette

  • ¾ cup sun-dried tomatoes

  • ½ cup extra-virgin olive oil

  • 1 tablespoon agave syrup

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon tomato paste


  • 1⅓ cups couscous

  • Canola oil or another neutral oil

  • 1 cucumber, peeled and cut into ½-inch dice

  • ¼ cup Simple Feast’s Pickled Red Onions

  • ¼ cup coarsely chopped flat-leaf parsley

  • Fine sea salt, optional

Toss the chickpeas with the remaining marinated chickpea ingredients and let sit while preparing the other recipe components.

In a small bowl with a hand blender or in a high-powered blender, mix all of the tomato vinaigrette ingredients until combined, but with some chunks of sundried tomatoes.

Prepare the couscous according to the manufacturer's instructions. Put in a large bowl and fluff with a fork.

Heat a film of oil in a frying pan over medium-high heat. Add the chickpeas and cook until warmed through, 2 to 3 minutes. Add to the bowl with the couscous along with the cucumber, pickled red onions, and parsley. Toss to combine. Season with a little salt, if you like.

Serve family-style or divide among bowls, spooning the vinaigrette on top.