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Vegan Watermelon & Chickpea Summer Salad

Vegan Watermelon & Chickpea Summer Salad

Sweet watermelon meets crunchy spiced chickpeas and a bright watermelon vinaigrette — a summer dinner that feels fresh, filling, and annoyingly photogenic. You’ll make this when you want something fast, impressive, and totally vegan. Hey — if you and someone special want a light but satisfying dinner tonight, this Vegan Watermelon & Chickpea Summer Salad will do the job.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: DINNER, Salad
Cuisine: American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

  • For the BBQ Chickpeas
  • 1 tin chickpeas drained (240 g drained weight)
  • 1 tsp hot smoked paprika
  • ¼ –½ tsp chili powder
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp salt
  • Black pepper to taste
  • 1 tsp olive oil
  • 1 tsp maple syrup
  • For the Watermelon Vinaigrette
  • 150 g fresh watermelon about ¼ medium watermelon
  • ½ lime juiced
  • 1 tsp maple syrup
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 garlic clove crushed
  • Salt and pepper to taste
  • For the Salad
  • 70 g couscous or other grain
  • 2 handfuls salad leaves
  • 100 g cucumber chopped
  • 200 g fresh watermelon cubed
  • 40 g vegan feta cheese crumbled
  • 1 pack 50 g BBQ Crunch flavoured seeds and pulses
  • Fresh coriander or mint leaves
  • Lime wedges optional

Equipment

  • Baking tray lined with parchment (or air fryer basket)
  • Mixing bowls (one large for assembling)
  • Blender or stick blender (for the vinaigrette)
  • Saucepan to cook the couscous
  • Measuring spoons & cups, sharp knife, chopping board
  • Tongs or spatula for roasting chickpeas

Method
 

  1. 1 — Crisp the chickpeas (BBQ style)
  2. Preheat your oven to 180°C (350°F) or set your air fryer to 180°C. Pat the drained chickpeas dry with paper towels — moisture ruins crispiness, so don't skip this. Toss chickpeas in a bowl with the spices, olive oil, and maple syrup until the beans look glossy. Spread on the tray and roast in the air fryer for 15 minutes (shake halfway) or in the oven for 30–40 minutes until they get really crispy. Leave the oven if you want them extra toasty.
  3. 2 — Cook the couscous
  4. Meanwhile, cook 70 g couscous according to package instructions. Fluff with a fork and set aside to cool slightly — you want it warm, not hot, when it meets the watermelon.
  5. 3 — Make the watermelon vinaigrette
  6. Chop 150 g watermelon and blitz in a blender until silky. Strain through a fine sieve and measure 60 ml (4 tbsp) of the juice. Combine that juice with lime, maple syrup, apple cider vinegar, olive oil, crushed garlic, and a pinch of salt and pepper in a jar. Shake well. Taste and tweak — add salt, lime, or a touch more maple if you need brightness.
  7. 4 — Prep salad components
  8. Cube 200 g watermelon, chop the cucumber, crumble the vegan feta, and get the salad leaves ready. If you want extra texture, toast the BBQ Crunch pack lightly in a dry pan for 30 seconds.
  9. 5 — Assemble and serve
  10. Divide salad leaves between two bowls. Top with couscous, cucumber, BBQ chickpeas, watermelon cubes, crumbled feta, BBQ Crunch, and fresh herbs. Drizzle with 2–3 tbsp of the watermelon vinaigrette per bowl and toss gently. Add lime wedges if you like a tart edge and serve immediately.

Notes

Calories & nutrition (approximate)

I ran quick, sensible estimates based on typical ingredient values. These numbers stay approximate because brands vary.
  • Total calories (whole recipe): ~1,460 kcal
  • Calories per serving (2 servings): ~730 kcal
That number includes the olive oil in the vinaigrette and the BBQ Crunch snack pack. If you want to cut calories, reduce the olive oil to 1 tbsp (save ~120 kcal) or halve the BBQ Crunch pack. This salad still delivers a good mix of carbs, plant protein