Description
A vibrant and healthy roasted veggie and crispy chickpea salad featuring flavorful roasted bell peppers, cherry tomatoes, and crispy spiced chickpeas, served over Israeli couscous with a zesty lemon-garlic dressing and fresh herbs.
Ingredients
Scale
Spice Mixture
- ¼ teaspoon ground cayenne
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
Dressing
- 3 tablespoons fresh lemon juice
- 1 garlic clove, finely grated or mashed to a paste
- ¼ cup extra virgin olive oil
Couscous
- 3 cups chicken broth
- 1 cup Israeli couscous
- Light drizzle of extra virgin olive oil (for tossing cooked couscous)
Roasted Vegetables
- 2 medium yellow or orange bell peppers, sliced lengthwise ¼-inch thick
- 2 cups colored cherry tomatoes, halved
- 1 large red onion, sliced into wedges (root intact)
- 2 medium jalapeños, sliced
- 2 tablespoons extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Crispy Chickpeas
- 1 15-ounce can chickpeas, drained, rinsed, and patted dry
- 2 tablespoons extra virgin olive oil
- Spice mixture (prepared as above)
Finishing Touches
- 1 cup fresh herbs (such as parsley, cilantro, or mint), chopped
- Toasted pine nuts, for garnish (quantity not specified, approximately ¼ cup recommended)
Instructions
- Preheat the Oven: Heat the oven to 450°F (230°C) and position racks in the top and bottom thirds. Line two sheet pans with foil or parchment paper for easier cleanup.
- Prepare the Spice Mixture: In a small bowl, combine the ground cayenne, turmeric, coriander, cumin, and ½ teaspoon kosher salt. Stir well and set aside.
- Prepare the Dressing: In a jar with a tight-fitting lid, combine the fresh lemon juice, grated garlic, and ¼ cup extra virgin olive oil. Shake until well blended and set aside.
- Cook the Couscous: Bring 3 cups of chicken broth to a boil in a saucepan. Add 1 cup Israeli couscous, reduce heat, and simmer uncovered for about 8 minutes until tender. Drain any excess liquid well, drizzle lightly with olive oil, and stir to coat. Set aside.
- Prepare Chickpeas: On one sheet pan, toss drained and dried chickpeas with 2 tablespoons olive oil. Sprinkle the prepared spice mixture over them and toss to ensure even coating.
- Prepare Vegetables: On the second sheet pan, toss sliced bell peppers, red onion wedges, and jalapeño slices with 2 tablespoons olive oil. Season lightly with kosher salt and freshly ground black pepper. Spread the veggies out in a single layer.
- Roast Chickpeas and Vegetables: Place the chickpea pan on the bottom rack and the vegetable pan on the top rack. Roast for 5 minutes.
- Add Tomatoes and Continue Roasting: Remove the vegetable pan from the oven, add the halved cherry tomatoes, drizzle with additional olive oil, and spread evenly. Return the veggie pan and the chickpea pan to the oven and roast both for a total of 12 minutes, until chickpeas are crispy and vegetables are tender.
- Assemble the Salad: Arrange the cooked couscous on a large serving platter. Top with the roasted vegetables and crispy chickpeas.
- Add Dressing and Garnish: Drizzle half of the prepared lemon-garlic dressing over the salad. Garnish generously with fresh herbs and toasted pine nuts. Serve the remaining dressing on the side to add as desired.
Notes
- Use parchment paper or foil to line the baking sheets for easier cleanup.
- You can substitute fresh herbs based on preference—parsley, cilantro, or mint work well.
- To toast pine nuts, cook them in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, stirring frequently to prevent burning.
- Adjust cayenne pepper in the spice mix to control the heat level.
- Leftover salad can be refrigerated in an airtight container for up to 2 days; the chickpeas may lose some crispiness.
