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Roasted Chickpea And CousCous Salad

Roasted Chickpea And CousCous Salad

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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!