Roasted Chickpea And CousCous Salad

Roasted chickpeas mixed with couscous and an abundance of fresh vegetables and herbs. Tossed with a tangy and delicious homemade dressing!

This Winter has been way too cold, for way too long. I feel like it’s been Winter for a year now. My Spring fever set in the day after Christmas. I just want the beautiful warm weather already!

Most of us are guilty of eating more comfort foods during the Winter rather than healthy, fresh produce and foods that are healthy and good for you.

I think my body was telling me to start eating healthy again. Summer will be here before we know it after all!

I was craving a recipe that had fresh produce, and would fill me up and not leave me feeling guilty. So I did some brainstorming and though of my favorite vegetables to eat during the summer…tomatoes and cucumbers. The rest of the ingredients kind of just came to me.

So, lets talk about roasted chickpeas…because I am so glad I discovered how delicious they are seasoned and roasted!

Don’t get me wrong…they are delicious even if they aren’t roasted, but roasting them does something magical to them. It gives them this amazing crunch on the outside, but they are still soft and tender inside. With a hint of salt. Yum! I think I found a new snack…

I love making my own dressings. Its easy and it only has a few ingredients. This dressing tastes amazing!

I have to say…the dressing is what makes this salad so tasty. Your tastebuds will go into overdrive when you try it. So many flavors going on!

You don’t need alot. A little goes a very long way, with flavor that is.

My mouth is literally watering right now, looking at all of these photos! Thank god I still have some left over from when I made it yesterday!

My husband almost ate the entire bowl of it. I had to tell him to save me some! I think it’s safe to say he liked it.

Although I am a true believer that this salad can be enjoyed during anytime of the year…it will absolutely be a go to salad for me come Summer!

Enjoy!

Roasted Chickpea And CousCous Salad

Print Recipe Pin Recipe

Servings 4 servings

Ingredients

  

Roasted Chickpeas

• 1 Can chickpeas, rinsed and drained
• 1 TBSP olive oil
• Salt and Pepper, to taste
• 1/2 TSP Onion Powder
• 1/4 TSP Garlic Powder

Dressing

• 4 TBSP olive oil
• Juice From 1/2 A lemon
• 1 TBSP Red Wine Vinegar
• 2 TBSP Honey
• 1 TSP Dijon Mustard
• 1 TSP Dried Oregano

Salad

• 1 1/2 Cups English Cucumber, diced into small cubes
• 1/2 TSP Fresh Italian Parsley, chopped
• 1 Cup Cherry Tomatoes (halved)
• 1/2 Of a Medium Size Onion, Finely Diced
• 1/4 Cup Feta Cheese, fat free
• 1 Cup Big Pearl Couscous, cooked

Instructions

 

• Preheat oven to 400 degrees.
• In a medium size bowl, mix together your chickpeas, olive oil, salt, pepper, onion powder and garlic powder.
• Line a small baking sheet with non tick liner or spray. Roast chickpeas in preheated oven for 25 minutes.
• In the meantime, make your 1 cup of couscous according to package directions.
• In a small bowl, mix together your dressing ingredients: olive oil, lemon juice, red wine vinegar, honey, dijon mustard, and oregano. Set aside.
• Prepare your vegetables by chopping and dicing.
• Once your chickpeas are done, set them aside to cool off a bit.
• When your couscous is done and ready, rinse off under cold water to cool them off quicker.
• In a large bowl, add your chickpeas, couscous, cucumbers, tomatoes, feta cheese, red onion and parsley.
• Add your dressing on top. Mix everything together very well, making sure everything is well combined.
• Enjoy!

Notes

This salad keeps well in tightly sealed containers refrigerated for up to a week!