Couscous Salad with Crispy Roasted Chickpeas
I love this quick and easy salad using couscous, crispy chickpeas, cucumber, tomato and feta cheese. This is perfect for lunch or a side salad for dinner.
Servings: 6
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.