Roasted Veggie and Crispy Chickpea Salad
This healthy Roasted Veggie and Crispy Chickpea Salad combines crispy, spicy chickpeas, caramelized veggies, Israeli couscous, buttery, toasted pine nuts and a generous shower of fresh herbs. It makes a delicious side or fabulous main course!
I love making this Roasted Veggie and Crispy Chickpea Salad and serving it to family or friends who gather around our table. Everyone loves it and I get frequent requests for the recipe.I thought you'd enjoy it too as this warm salad is healthy, super delicious and perfect for entertaining. The best part? The work can all be done ahead of time!
Every element of this salad is wonderful but when you combine them all together, oh my! Roasted peppers, red onion and sweet cherry tomatoes, warm Kalamata olives, crispy, spicy chickpeas, tender Israeli couscous, buttery, toasted pinenuts and a plethora of fresh herbs come together to create a delightful side for just about any entree. Drizzle it all over with a flavorful garlic-lemon dressing and you've got heaven on a veggie lover's plate!
- ¼ teaspoon ground cayenne
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 3 tablespoon fresh lemon juice
- 1 garlic clove, finely grated or mashed to a paste
- ¼ cup extra virgin olive oil
- 3 cups chicken broth
- 1 cup Israeli Couscous
- 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
- 1 15-ounce can chickpeas, drained, rinsed and patted dry
- 2 tablespoon extra virgin olive oil
- spice mixture (above)
- 1 cup fresh herbs, any combination of parsley, cilantro, mint or dill
- 2 tablespoons toasted pine nuts