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.
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.