Description
This vibrant Roasted Veggie and Crispy Chickpea Salad combines the warmth of roasted bell peppers, cherry tomatoes, and red onions with the crunch of spiced, crispy chickpeas. Flavored with a bold spice blend and fresh herbs, this salad serves as a hearty, flavorful dish perfect for lunch or dinner. The addition of Israeli couscous cooked in chicken broth adds a satisfying, wholesome base, making it a filling and nutritious option for eight servings.
Ingredients
Spice Mixture
- ¼ teaspoon ground cayenne
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
Dressing and Marinade
- 3 tablespoons fresh lemon juice
- 1 garlic clove, finely grated or mashed to a paste
- ¼ cup extra virgin olive oil
Israeli Couscous
- 3 cups chicken broth
- 1 cup Israeli couscous
Roasted Vegetables
- 2 medium yellow or orange bell peppers, or a combination, 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, 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 (from above)
Additional Ingredients
- 1 cup fresh herbs (such as parsley, cilantro, or mint, chopped)
Instructions
- Prepare the Spice Mixture: In a small bowl, combine the ground cayenne, turmeric, coriander, cumin, and kosher salt. Mix well to create your flavorful spice blend to be used for both the chickpeas and added flavor throughout the dish.
- Make the Dressing: In a separate bowl, whisk together fresh lemon juice, grated garlic clove, and ¼ cup extra virgin olive oil. Set this dressing aside to infuse while you prepare other elements.
- Cook the Israeli Couscous: Bring the chicken broth to a boil in a medium saucepan. Add the Israeli couscous, reduce the heat to low, cover, and simmer for about 10 minutes until the couscous is tender and the broth is absorbed. Fluff with a fork and keep warm.
- Prepare and Roast Vegetables: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the bell peppers, cherry tomatoes, red onion wedges (with root end intact to hold the petals together), and sliced jalapeños with 2 tablespoons olive oil, kosher salt, and freshly ground black pepper. Spread them evenly and roast for 15 minutes, or until vegetables are tender and slightly caramelized. Remove from the oven and set aside.
- Cook the Crispy Chickpeas: Pat the rinsed chickpeas dry with paper towels. In a medium skillet over medium-high heat, warm 2 tablespoons olive oil. Add the chickpeas and sprinkle with the prepared spice mixture, tossing to coat evenly. Continue cooking, stirring occasionally, until the chickpeas are golden brown and crispy, about 8-10 minutes. Remove from heat.
- Assemble the Salad: In a large bowl, combine the cooked Israeli couscous, roasted vegetables, crispy spiced chickpeas, and fresh chopped herbs. Drizzle the prepared lemon-garlic dressing over the mixture and toss gently to combine all elements thoroughly.
- Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve the salad warm or at room temperature for a delightful and nutritious meal that highlights varied textures and flavors.
Notes
- You can substitute chicken broth with vegetable broth to make this dish vegetarian.
- For a vegan option, omit the chicken broth and use vegetable broth instead.
- The fresh herbs add brightness; try a mixture of parsley, cilantro, and mint for complexity.
- The root end of the red onion wedges keeps them intact while roasting, creating beautiful presentation and easier serving.
- If you prefer less heat, omit the jalapeños or remove the seeds before slicing.
- The crispy chickpeas can be prepared ahead and stored in an airtight container for a day to maintain crispiness.
