Summer Chickpea Salad (Serves 4)
INGREDIENTS:
Chickpeas
- 260g chickpeas rinsed, drained, and dried
- 13g olive oil
- 1g ground cumin
- 1g ground chili powder
- 0.5g cayenne pepper
- 1g salt
Salad
- 173g pearled couscous
- 195g chopped cucumber
- 225g halved cherry tomatoes
- 60g chopped Kalamata olives
- 15g finely chopped flat-leaf parsley
- 75g jarred roasted red bell pepper diced, optional
- Crumbled feta cheese optional
Dressing
- 60g red wine vinegar
- 30g Dijon-style mustard
- 0.5g dried oregano
- 108g olive oil
- 20g honey
- 1 large lemon
METHOD:
- Roast Chickpeas: Preheat oven to 400°F. Thoroughly dry the rinsed chickpeas—using a salad spinner works great. Add the chickpeas to a bowl with oil and spices. Toss to coat. Spread on a lined sheet pan and roast for 18–22 minutes, shaking halfway. I like them best at 20 minutes—crispy but not too hard.
- Couscous: Prepare according to package directions.
Dressing: Zest a lemon for 1/2 tsp and juice it for 3 tbsp. Add everything to a jar, then season to taste (I use 1/2 tsp salt & 1/4 tsp pepper). Seal and shake well. Taste and adjust if needed. - Assemble: Add cooled couscous to a large bowl then add in the veggies and cooled chickpeas. Drizzle on dressing only to what you’ll eat that day—salad doesn’t sit well once dressed. Sprinkle feta on each serving, if desired.
Credit:@Chelseamessyapron.com
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