Roast Chickpea Salad
Updated: Apr 2
This salad is packed with flavour and made with good-for-you ingredients!
Ready In: 30 minutes
1 x 400g can chickpeas, rinsed and drained
1 tbsp olive oil
Ground chilli powder
Salt and pepper to taste
150g pearled couscous
Infused garlic olive oil
1 large continental cucumber chopped
2 punnet cherry tomatoes, halved
1/4 cup flat leaf parsley, finely chopped
1 x lemon cut into wedges
Crumbled feta cheese to garnish
4 tbsp olive oil
1-2 large lemons (1/2 tsp zest; 4 tbsp juice)
1 and 1/2 tbsp red wine vinegar
2 tbsp honey
1 tsp dijon mustard
1 tsp dried oregano
Step 1. Preheat oven to 200°. Line a baking tray with with baking paper or foil
Step 2. Place chickpeas in a bowl, add1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp chill powder, 1/2 tsp cayenne pepper and salt and pepper to taste. Toss well, making sure chickpeas are evenly covered
Step 3. Spread chickpeas in an even layer over baking tray 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
Step 4. Prepare the pearled couscous according to package instructions
Step 5. While the couscous is cooking, prep the veg: chop the cucumber, halve the cherry tomatoes, chop the parsley and toss together in a bowl
Step 6. Prepare the dressing by adding all of the dressing ingredients to a jar: 4 tablespoons olive oil, lemon juice and zest, red wine vinegar, honey, dijon mustard, dried oregano and salt and pepper to taste. Seal the jar and shake until combined
Step 7. Add the prepared couscous to a large bowl and allow to cool. Add all of the veggies and cooled chickpeas.
Step 8. Garnish with crumbled feta cheese, freshly squeezed lemon, salt and pepper to taste, and the dressing.
Note: Add the dressing and salt just before eating!
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