• Katie Lolas

Roast Chickpea Salad

Updated: Apr 2

This salad is packed with flavour and made with good-for-you ingredients!



Ready In: 30 minutes

Serves: 4


Ingredients

  • 1 x 400g can chickpeas, rinsed and drained

  • 1 tbsp olive oil

  • Ground cumin,

  • 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

Dressing

  • 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


Method


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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