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Gluten-free couscous salad in a glass bowl

Gluten-free couscous salad with chickpeas and feta

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5 from 1 review

  • Author: Karlijn
  • Total Time: 45 min
  • Servings: 2 1x
  • Diet: Gluten Free


A super simple gluten-free couscous salad with tomato, bell pepper, cucumber, feta and roasted chickpeas. Low FODMAP and low lactose.


  • 80 g (1/2 cup) canned chickpeas*
  • 1 tsp ground paprika
  • 150 g (1 cup) gluten-free couscous
  • 1 tbsp olive oil
  • 150 g roma tomatoes**
  • 200 g (1 1/2 cup) cucumber
  • 1 green bell pepper**
  • 50 g (1/3 cup) black olives, in rings
  • 75 g (1/2 cup) feta cheese, crumbled
  • 1 handful chopped parsley

For the dressing

  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • Salt and pepper


  1. Pre-heat the oven to 180 degrees Celsius (350 F). Drain and rinse the chickpeas and dry them.
  2. Cover a baking sheet with baking parchment and put the chickpeas on. Sprinkle with ground paprika, pepper and salt. Put into the oven for 30 minutes. Or a little longer if necessary, until they are crunchy. Keep an eye on them because they can burn quickly if left in too long.
  3. Prepare the couscous according to the instructions on the package and leave to cool down. Put the couscous into a bowl.
  4. Cut the tomatoes, cucumber and bell pepper into cubes. Add all of the vegetables and the olives to the couscous in the bowl. Crumble the feta on top and add the chickpeas.
  5. Chop the parsley and add this too.
  6. Make the dressing in a separate bowl and pour over the salad. Stir everything together well.
  7. Put the couscous salad into the fridge until you serve it. It tastes best when it is cold.


*Chickpeas are limited low FODMAP. A serving of 40 chickpeas is low FODMAP. If you tolerate galactans well, you can add a little more. I would use 120 g chickpeas for 2 persons in that case.

**In 2022, tomatoes and bell pepper were retested and are now limited low FODMAP. Green bell pepper is low FODMAP up to 75 gram per serving, red bell pepper up to 43 gram. Roma tomatoes are low FODMAP up to 75 gram per serving and normal tomatoes up to 65 gram. If you are still in the elimination phase, I advise using roma tomatoes and green bell pepper in this recipe. If you know you tolerate fructose well and react well to tomatoes and bell pepper, you can also use normal tomatoes and red bell pepper.

  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Salad
  • Method: Toss
  • Cuisine: Morrocan


  • Serving Size: 1 serving (1/2 of the recipe)
  • Calories: 584
  • Fat: 25
  • Carbohydrates: 69
  • Fiber: 5
  • Protein: 18