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Chickpea Salad
Ingredients
Chickpeas
·
1 can (15 ounces) chickpeas, well
rinsed and drained
·
1 tablespoon olive oil
·
1/2 teaspoon EACH: ground cumin, ground
chili powder
·
Optional: 1/4 teaspoon cayenne pepper
·
Salt and freshly cracked pepper
Salad
·
1 package (4.7
ounces) Pearled Couscous Mix (I use one made by Near East), Roasted
Garlic & Olive Oil flavored
·
1 and 1/2 cups chopped
english or hothouse cucumber
·
1 and 1/2 cups
(~8 ounces) cherry tomatoes, halved
·
1/2 cup kalamata
olives, chopped
·
1/4 cup flat
leaf Italian parsley finely chopped
·
1/2 cup (~1
full) jarred roasted red bell pepper, chopped (find these near
olives, pickles, etc. in a jar)
·
Optional additions:
toasted pita bread, additional lemon cut into wedges, feta cheese
Salad Dressing
·
4 tablespoons olive
oil
·
1-2 large lemons
(1/2 teaspoon zest; 4 tablespoons juice)
·
1 and 1/2 tablespoons red
wine vinegar
·
2 tablespoons honey
·
1 teaspoon dijon
mustard
·
1 teaspoon dried
oregano
Instructions
1. Preheat oven to 400
degrees F. Line a baking sheet with with aluminum foil.
Place chickpeas in
a bowl, add 1 tablespoon olive oil, cumin, chill powder, cayenne pepper and
salt (I add 1/4 teaspoon; add to preference). Toss well, making sure chickpeas
are evenly covered with spices.
Spread chickpeas in
an even layer over baking sheet and bake for 25-30 minutes, tossing about
halfway in the cooking time, until they are crisp.
Let them cool
completely before you add them to the salad.
2. Prepare the
couscous mix according to package instructions making sure to add in the
seasoning mix. If you don't use couscous from a package, you'll want to add
some of your favorite seasonings because a lot of the flavor in this salad
comes from that seasoning.
3. While the couscous
is cooking, prep the veggies: chop the cucumber, halve the cherry tomatoes,
chop the olives, chop the parsley, and chop the roasted red pepper. Toss the
veggies together. If you are going to meal prep; leave out the olives (add
separately or they tend to make everything taste like olive!)
4. Prepare the
dressing by adding all of the dressing ingredients to a mason jar: 4
tablespoons olive oil, lemon juice and zest, red wine vinegar, honey, dijon
mustard, and dried oregano (I add about 1/2 teaspoon salt and 1/4 teaspoon
pepper, but add to your personal preference). Seal the jar and shake until
combined.
5. TO SERVE AS A SALAD: Add the prepared
couscous to a large bowl and allow to cool. Add in all of the veggies and
cooled chickpeas. Add in some feta cheese, freshly squeezed lemon, salt and
pepper to taste, and the dressing. Only dress what you will enjoy as this salad
doesn't sit well for a long time with the dressing on it.
6. TO MEAL PREP: Divide the
dressing evenly into 3-4 small containers. Divide the couscous evenly among the
meal prep containers. Next add in equal parts of all of the chopped veggies and
chickpeas (again, keep olives separate). Add a lemon wedge, some feta cheese,
and cover everything with some salt and pepper. To enjoy, add the dressing,
squeeze the lemon over everything, stir together, and eat!
This article and recipe adapted from this site
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