Need a new salad idea? I’ve been in a salad rut lately so I tested a new recipe last week. This couscous salad with crispy roasted chickpeas is really easy to make and great for lunch or dinner. I’m telling you the roasted chickpeas are life changing. Whether it’s eating them as a snack or putting them on a salad I’m now obsessed with crispy chickpeas. Scroll down to get the recipe for this delicious couscous salad!
Couscous salad with crispy roasted chickpeas
Cory and I really enjoy Israeli couscous as a side dish with shrimp or salmon. If you’re searching for Israeli couscous in the grocery store sometimes it’s labeled as pearl couscous. You can also make this salad with traditional couscous or even farro or quinoa would work. I used the tri-color Israeli couscous for this recipe.
Couscous Salad with Crispy Roasted Chickpeas
Ingredients
- 1 15 oz can Chickpeas
- 1 1/2 cups Vegetable Broth You can also use water
- 1 cup Israeli Couscous
- 1/2 Lemon juiced
- Extra Virgin Olive Oil
- 1/2 Cucumber diced
- 1/2 cup Cherry Tomatoes diced
- 1/4 cup Feta Cheese
- Fresh Basil
- Salt
- Pepper
Instructions
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
- Rinse your chickpeas with water. Spread them out on the baking sheet and pat dry with a paper towel. Drizzle the chickpeas with some extra virgin olive oil and salt.
- Roast the chickpeas for 30 minutes or until slightly brown and crispy. Remove from the oven and set aside.
- In a saucepan add the vegetable broth (or water), pinch of salt and teaspoon of extra virgin olive oil. Bring to a boil and then add the couscous. Turn down to low and allow to cook for 8-10 minutes stirring occasionally.
- When the couscous is cooked add to a bowl and fluff with a fork. Allow to cool.
- Add the cucumbers, tomatoes, and feta cheese. Drizzle with extra virgin olive oil and lemon juice and stir together. Top with crispy chickpeas, fresh basil (chopped) and season with salt and pepper.
Like I mentioned above this salad can be served on it’s own or as a side dish. I’ll be making this on repeat this summer with grilled salmon or shrimp. Cory also enjoyed this salad with chicken. Also, you can serve this salad at room temperature or cold and it keeps really well in the refrigerator.
Please let me know if you decide to make this couscous salad with crispy roasted chickpeas! I would love to hear what you think of this recipe. You can also check out my recipe for cucumber caprese salad or panzanella salad with peaches and cornbread.
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