Roasted Veggie and Crispy Chickpea Salad

5 from 11 votes

Roasted Veggie and Crispy Chickpea Salad

This healthy Roasted Veggie Chickpea Salad combines crispy, spiced chickpeas, caramelized veggies, Israeli couscous and lots of fresh herbs for a delicious side or main course!

Prep Time45

Cook Time15

Course: Side or Main dish

Cuisine: American

Keyword: Roasted Veggie and Crispy Chickpea Salad

Servings: as a side

Calories: 327kcal

Author: Chris Scheuer

Ingredients

For the spice mixture:

¼ teaspoon ground cayenne
½ teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon kosher salt

For the dressing:

3 tablespoon fresh lemon juice
1 garlic clove finely grated or mashed to a paste
¼ cup extra virgin olive oil

For the Israeli couscous:

3 cups chicken broth
1 cup Israeli Couscous

For the roasted veggies:

2 medium yellow or orange bell peppers or a combination, stems and seeds removed, sliced lengthwise ¼-inch thick
2 cups colored cherry tomatoes halved
1 large red onion sliced into wedges (leave the root end intact)
2 medium jalapeños stem and seeds removed, sliced
2 tablespoons extra virgin olive oil
kosher salt
freshly ground black pepper

For the crispy chickpeas;

1 15-ounce can chickpeas, drained, rinsed and patted dry
2 tablespoon extra virgin olive oil
spice mixture (above)

To finish the salad:

1 cup fresh herbs any combination of parsley, cilantro, mint or dill
2 tablespoons toasted pine nuts

Instructions

For prep:

Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven. Line two sheet pans with foil or parchment paper for easy cleanup. Combine the cumin, coriander, turmeric, cayenne and ½ teaspoon salt in a small bowl and stir to combine. Set aside.

For the dressing:

Combine all ingredients in a jar with a tight-fitting lid and shake well. Set aside.

For the couscous:

While the oven is preheating, prepare the couscous. Bring broth to a boil then add couscous and reduce heat to maintain a steady simmer for 8 minutes. Drain couscous well, drizzle lightly with olive oil and stir to coat. Set aside.

For the roasted veggies and chickpeas:

Combine drained chickpeas with 2 tablespoons of olive oil on one of the prepared sheet pans. Shake the pan gently to coat the chickpeas with oil. Sprinkle with the prepared spice mixture and shake the pan again to combine.
On the second sheet pan, combine bell peppers, onion and jalapeños with the 2 tablespoons of oil. Sprinkle lightly with kosher salt and freshly ground black pepper. Spread the vegetables into one layer.
Place the chickpea pan on the bottom rack and vegetables on the top rack and roast for 5 minutes. Remove veggie pan from the oven and add the halved tomatoes. Drizzle the tomatoes lightly with a bit more olive oil and return pan to the oven. After a total of 12 minutes, remove both pans from the oven.

To finish the salad:

Arrange couscous on a large platter. Top with the veggies, then the chickpeas. Drizzle with half of the dressing. Top with fresh herbs and pine nuts. Pass extra dressing in a small bowl at the table, if desired.

Notes

See Café Tips above in post for more detailed directions and tips.

Recipe adapted from The New York Times.

Nutrition