Pesto Caprese Couscous Salad with Chickpeas

Pesto Caprese Couscous Salad with Chickpeas

This pesto caprese salad is perfect for the days when you don't feel like cooking, but want a healthy and flavorful meal. Pesto gives this dish all the flavor and the couscous, mozzarella, and chickpeas offer a hearty, nutritious meal.

Pesto Caprese Couscous Salad with Chickpeas

After sharing my Mediterranean Couscous Salad with you all and seeing how much you’re loving it, I wanted to share another easy idea for a couscous salad. This time, we’re making a pesto version!

Pesto Caprese Couscous Salad with Chickpeas

This salad is packable, ideal for potlucks and easy dinners or lunches, and lasts for leftovers. If you’re grilling this summer, serve this pesto salad as a side dish! Otherwise, it’s hearty enough to serve as a main dish as well.

I love the starchy chickpeas, but you can also use white beans instead. The arugula gives the dish a little earthiness and a fresh bite. Overall, this is very similar to my Mediterranean Couscous Salad, but the pesto puts it on a different level.

Pesto Caprese Couscous Salad with Chickpeas

I hope this becomes your new go-to!

Pesto Pearl Couscous Salad

5 from 1 vote


  • 1/3 cup pesto sauce
  • 3 cups cooked pearl couscous (or 1 ½ cups dry, then cook to yield 3 cups cooked)
  • 1 cup halved cherry tomatoes
  • 1/3 cup halved mozzarella balls
  • cups baby arugula
  • 1 15.5-ounce can chickpeas or white beans, drained and rinsed


  • In the bottom of a large mixing bowl, add the pesto and top with couscous and give a big stir. Add the tomatoes, mozzarella, arugula, and beans and stir again to combine. Serve.

with love, Ali

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Recipe Rating


  • I love this! I'm super glad that my arugula is just coming back into season in my garden. Perfect recipe to use up the frozen pesto I made from the basil last summer. I prefer white beans to the chickpeas, and I add more pesto or fresh basil that what is called for.
    • White beans are a great alternative! Love that!