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Roasted Chickpea And CousCous Salad

Roasted Chickpea And CousCous Salad

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Servings: 4 servings
Ingredients Method Notes

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

Method
 

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

Notes

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