BEST Chickpea Salad

This chickpea salad is so flavorful, made with good-for-you ingredients, & easy to prepare! PLUS meal prepping instructions! 

1 can (15 ounces) chickpeas, well rinsed and drained
1 tablespoon olive oil
1/2 teaspoon EACH: ground cumin, ground chili powder
Optional: 1/4 teaspoon cayenne pepper
Salt and freshly cracked pepper
1 package (4.7 ounces) Pearled Couscous Mix (I use one made by Near East), Roasted Garlic & Olive Oil flavored
1 and 1/2 cups chopped english or hothouse cucumber
1 and 1/2 cups (~8 ounces) cherry tomatoes, halved
1/2 cup kalamata olives, chopped
1/4 cup flat leaf Italian parsley finely chopped
1/2 cup (~1 full) jarred roasted red bell pepper, chopped (find these near olives, pickles, etc. in a jar)
Optional additions: toasted pita bread, additional lemon cut into wedges, feta cheese
Salad Dressing
4 tablespoons olive oil
1-2 large lemons (1/2 teaspoon zest; 4 tablespoons juice)
1 and 1/2 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon dijon mustard
1 teaspoon dried oregano

Preheat oven to 400 degrees F. Line a baking sheet with with aluminum foil. 
Place chickpeas in a bowl, add 1 tablespoon olive oil, cumin, chill powder, cayenne pepper and salt (I add 1/4 teaspoon; add to preference). Toss well, making sure chickpeas are evenly covered with spices. 
Spread chickpeas in an even layer over baking sheet and bake for 25-30 minutes, tossing about halfway in the cooking time, until they are crisp. 
Let them cool completely before you add them to the salad.
NEXT step instructions recipe:

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