If you’ve never had strawberries in a savoury salad, this one might just convert you. Sweet, juicy strawberries pair perfectly with salty feta, soft couscous, crunchy hazelnuts, and creamy avocado, all tossed with chickpeas and fresh spinach. It’s colourful, vibrant, and full of texture – basically everything I want in a summer bowl.
This is one of those salads that hits all the right notes — sweet, salty, crunchy, fresh, and satisfying. The chickpeas and couscous make it filling enough for lunch or dinner, while the strawberries bring a burst of brightness in every bite. A quick balsamic and honey dressing ties everything together, balancing sweet and sharp flavours beautifully.
This salad is naturally high in fibre and rich in antioxidants from the strawberries and spinach. The chickpeas add plant-based protein, while the hazelnuts and avocado offer healthy fats — a perfectly balanced bowl. Whether you’re packing it for lunch, serving it at a barbecue, or prepping ahead for the week, this recipe is the kind of thing you’ll want to make on repeat all summer long.
It’s light but satisfying, wholesome but indulgent… and completely Buonissimo!
Serving Suggestions
- Serve chilled as a light lunch or dinner
- Bring it to summer picnics or barbecues
- Pair with grilled chicken Sweet Chilli Chicken Skewers or tofu for extra protein
- Add crusty bread Easy No Knead Bread or pita on the side to make it more filling, 3-Ingredient Quick & Easy Flatbread
Tips
- Cook the couscous in advance: Let it cool fully before mixing with the other ingredients so it doesn’t wilt the spinach.
- Slice strawberries just before serving: They’re best when fresh and juicy, and they can go soft if left sitting too long.
- Use ripe avocado: For that buttery, creamy texture, choose an avocado that gives slightly when you press it — but not too soft.
- Roast your hazelnuts for extra crunch: A quick toast in a dry pan brings out their flavour and adds amazing texture.
- Keep the dressing separate if meal prepping: To keep the salad fresh and the leaves crisp, add the dressing right before serving.
- Customise the portions: This recipe serves 1–2 as a main, but it’s easy to scale up for picnics or gatherings.
- Balance your flavours: If your strawberries are very sweet, add a splash more balsamic. If they’re on the tart side, a touch more honey helps round things out.
Swaps
Giant couscous: Use quinoa, bulgur wheat, or regular couscous if that’s what you have.
Feta: Try soft goat’s cheese or a dairy-free alternative.
Strawberries: Raspberries or grilled peaches would also work well.
Chickpeas: White beans or lentils could be used instead.
Hazelnuts: Walnuts or almonds are great alternatives.
Spinach: Swap for rocket, mixed leaves, or even shredded romaine.
Storage
Fridge: Store undressed salad in an airtight container for up to 2 days. Keep the dressing and avocado separate until ready to serve.
Freezer: Not suitable – the fresh fruit and leaves don’t freeze well.
More Summer Salads
- Peach & Halloumi Summer Salad
- Panzanella Salad – Italian Bread Salad
- Watermelon & Feta Salad
- Caprese Salad
Strawberry, Feta & Cous Cous Salad.
Ingredients
- 80 g giant cous cous, cooked and cooled down
- 600 g strawberries, slices
- 75 g feta, crumbled
- ~100 g spinach
- 1 can chickpeas
- 40 g roasted hazelnuts, chopped
- 1 avocado chopped into cubes
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp salt
- 1 tsp honey
Instructions
- Slice the strawberries and add them to a large bowl along with spinach, chickpeas, cous cous, feta and pickle onions. Add some crunch with the roasted hazelnuts and some healthy fats from the avocado.
- Prepare the quick and easy balsamic dressing and pour on the salad only when you are ready to serve.