Roasted Chickpea Mediterranean Salad

This roasted chickpea Mediterranean salad is loaded with fresh vegetables, fluffy couscous and a generous amount of herb dressing. A salad which ticks all the right boxes.

Salads are always a good meal to have on hand. I like making them for lunch, for meal prepping or else to use as a side dish. This particular salad is one which I love making a big batch of and use multiple times in different ways throughout the week. I tend to enjoy a fresh bowl as soon as it’s done, then this is perfect for me to take with me to work or else to make my weekly meals a tad more healthier and quicker. In fact, this salad is just ideal to have ready in the fridge, cook up some protein and serve them together after a long day.

This salad is also so easy to make! You can prepare all the ingredients and dressing whilst the chickpeas and couscous are cooking. All that is left to do is combine everything together and enjoy!

How to roast the chickpeas? 

This is an optional step, but I wouldn’t skip it as it gives an extra crunch to the salad and gives the chickpeas more flavour. To roast the chickpeas toss in olive oil and the spices, place in a baking tray and roast at 200°C/390°F for about 20 minutes. Alternatively, you can also do them in the air fryer for about 10 minutes at 180°C/350°F. However, be careful with this method as some chickpeas might start bursting.

How to make the herb dressing?

This herb salad dressing for this roasted chickpea Mediterranean salad slightly differs from the original salad dressing as it’s fully loaded with fresh chopped herbs. I tend to use a mixture of parsley, basil and mint. This trio takes me back to my home in the Mediterranean. You can chop these herbs finely, or else, like I did here, leave a couple of leaves bigger. Once the herbs are chopped, I add all the ingredients in a small jar and shake it vigorously so that everything is combined. 

Can I substitute the couscous?

Of course! I have used couscous here as I like having it on hand at home. However, you can use any other type of couscous, for example pearled couscous works wonderfully. You can use bulgur, quinoa or even pasta. 

FAQs 

Can I serve this cold or warm?

You can serve this any way you like! I prefer it when it cools down but you can most definitely enjoy it warm as soon as you mix in the couscous. However, once cooled I wouldn’t recommend heating it up!

How to store any leftovers?

You can store the salad and the dressing separately in airtight containers and they can last for up to 4 days in the fridge. If you have any salad already mixed with the salad dressing, I would recommend to use up any leftovers in 2 days, as the dressing makes the salad go soggy and it won’t be as good if left for more.

Roasted Chickpea Mediterranean Salad

This roasted chickpeas Mediterranean salad is loaded with fresh vegetables, fluffy couscous and a generous amount of herb dressing. A salad which ticks all the right boxes.

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Course: lunch, Salad, Side Dish

Cuisine: European, Mediterranean

Keyword: couscous, salad

Ingredients

Crispy Baked Chickpeas

• 1 can chickpeas
• 1 tbsp olive oil
• ½ tsp cumin
• ½ tsp chili flakes
• 1 tsp oregano
• salt + pepper to taste

Salad

• 175 g couscous
• 1 ½ cup cucumber chopped
• 1 ½ cup cherry tomatoes chopped
• ½ cup olives
• 1/2 cup jarred roasted red peppers
• 1 small red onion
• 50 g feta cheese spinkled on top

Herb salad Dressing

• 1 cup parsley chopped
• ½ cup basil chopped
• ½ cup mint chopped
• ¾ cup olive oil
• 2 tbsp lemon juice
• 2 tbsp honey or maple syrup
• 2 tsp mustard
• 1/2 teaspoon salt

Instructions

• Start by tossing the chickpeas in olive oil, cumin, chili flakes, oregano, salt and pepper. Place them in baking sheet and roast for about 20 minutes at 200°C/390°F.
• Cook the couscous according to the instructions on the package.
• While everything is cooking, prepare the vegetables and chop them according to your liking.
• In a small jar prepare the salad dressing. Add all the ingredients together and shake vigorously until everything is combined.
• Once everything is prepared, combine everything together. If using immediately, mix in the herb salad dressing, if not, let the dressing until the last minute so that the salad doesn't get too soggy.

If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!

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