If you’ve been searching for a vibrant, hearty, and irresistibly flavorful salad, look no further than this Roasted Veggie and Crispy Chickpea Salad Recipe. It’s a colorful celebration of perfectly roasted bell peppers, juicy tomatoes, and crispy spiced chickpeas tossed with tender Israeli couscous, all brought together by a bright lemony dressing and fragrant fresh herbs. Whether you’re craving a wholesome lunch or a show-stopping side dish, this salad delivers satisfying textures and layers of warm, zesty flavors that will have you reaching for seconds every time.
Ingredients You’ll Need
Each ingredient in this recipe is thoughtfully chosen to build layers of flavor, texture, and color without complicating your cooking. From the earthy spices that make the chickpeas irresistible to the fresh herbs that provide a lively finish, every component plays a star role in this dish.
- ¼ teaspoon ground cayenne: Adds a gentle kick of heat to the chickpeas, balancing the roasted veggies.
- ½ teaspoon ground turmeric: Brings a warm earthiness and vibrant golden hue to the spice mix.
- 1 teaspoon ground coriander: Offers a subtle citrusy undertone that brightens the chickpea coating.
- 1 teaspoon ground cumin: Provides a deep, smoky flavor that enriches the chickpeas and veggies.
- ½ teaspoon kosher salt: Enhances all the other flavors, ensuring nothing falls flat.
- 3 tablespoons fresh lemon juice: Adds essential acidity to the dressing, lifting the salad’s brightness.
- 1 garlic clove, finely grated or mashed to a paste: Infuses the dressing with a savory depth that’s comforting and bold.
- ¼ cup extra virgin olive oil: Delivers richness and a fruity finish to the dressing.
- 3 cups chicken broth: Used to cook the Israeli couscous, bringing subtle savory flavor that complements the vegetables.
- 1 cup Israeli couscous: Adds a wonderfully chewy texture and acts as a hearty base for the salad.
- 2 medium yellow or orange bell peppers, sliced ¼-inch thick: Provide sweetness and gorgeous, sunny color when roasted.
- 2 cups colored cherry tomatoes, halved: Burst with juicy, tangy freshness to contrast the roasted flavors.
- 1 large red onion, sliced into wedges: Roasts up sweet and tender, adding depth and mild sharpness.
- 2 medium jalapeños, sliced: Introduce a controlled heat and bright green color that balance sweetness and spice.
- 2 tablespoons extra virgin olive oil: Used for roasting veggies, ensuring a beautiful caramelization.
- Kosher salt and freshly ground black pepper: Simple seasoning that elevates every ingredient.
- 1 15-ounce can chickpeas, drained, rinsed, and patted dry: Crisped up with spices for rich texture and flavor contrast.
- 2 tablespoons extra virgin olive oil: Helps the spice-coated chickpeas crisp to perfection during roasting.
- Spice mixture (from above): The same aromatic blend brings harmony to roasted chickpeas and veggies.
- 1 cup fresh herbs: Bright parsley, cilantro, dill, or a mixture for fresh, herbaceous notes that finish the salad.
How to Make Roasted Veggie and Crispy Chickpea Salad Recipe
Step 1: Preheat the Oven
Begin by heating your oven to a sizzling 450°F (230°C). Position the racks in the top and bottom thirds to allow even roasting. Line two sheet pans with foil or parchment paper—cleanup will be a breeze, and sheet pans create the perfect roasting environment for both veggies and chickpeas.
Step 2: Prepare the Spice Mixture
Mix together the ground cayenne, turmeric, coriander, cumin, and ½ teaspoon kosher salt in a small bowl. This aromatic blend is going to elevate your chickpeas from everyday to crave-worthy, so give it a good stir and set it aside for now.
Step 3: Make the Dressing
In a jar with a tight-fitting lid, combine the fresh lemon juice, finely grated garlic, and ¼ cup of extra virgin olive oil. Shake vigorously until everything is blended into a bright, garlicky dressing that will tie all your flavors together later.
Step 4: Cook the Couscous
Bring 3 cups of chicken broth to a boil, then add the Israeli couscous. Lower the heat and let it simmer gently for about 8 minutes until tender but still chewy. Drain the couscous well, drizzle with a little olive oil to keep it fluffy, and set aside to cool slightly.
Step 5: Roast the Veggies and Chickpeas
On one sheet pan, toss the chickpeas with 2 tablespoons of olive oil and coat them evenly with the prepared spice mixture. On the other sheet pan, mix sliced bell peppers, red onion wedges, and jalapeño slices with 2 tablespoons of olive oil, kosher salt, and freshly ground pepper. Spread everything out in a single layer for beautiful roasting.
Place the chickpea pan on the lower rack and the veggies on the top rack in the oven. Roast for 5 minutes, then pull out the veggie pan briefly to toss in the halved cherry tomatoes along with a drizzle of olive oil. Return both pans and continue roasting for another 7 minutes until vegetables are tender and chickpeas are perfectly crisp.
Step 6: Assemble and Finish the Salad
Spread the warm couscous on a large platter, then layer on the fragrant roasted vegetables and crispy chickpeas. Drizzle half the dressing over the top and sprinkle with fresh herbs for a burst of color and flavor. Toasted pine nuts also make a fantastic optional garnish, adding an irresistible crunch. Serve the remaining dressing on the side for anyone who wants an extra lemony zing.
How to Serve Roasted Veggie and Crispy Chickpea Salad Recipe
Garnishes
For a beautiful finish, sprinkle chopped fresh herbs like parsley, cilantro, or dill to add vibrant green notes and refreshing contrasts. Toasted pine nuts or slivered almonds add a lovely crunch that complements the tender vegetables. A few lemon wedges on the side invite guests to customize the tanginess to their liking.
Side Dishes
This salad shines as a main dish but pairs spectacularly well with grilled chicken, fish, or even a creamy hummus spread to balance the spices. For a vegetarian meal, add warm flatbreads and a dollop of labneh or Greek yogurt to round out the plate with cool creaminess.
Creative Ways to Present
Serve the salad in a large shallow bowl or elegant platter to showcase the colorful roasted veggies and golden chickpeas. For a festive touch, create individual portions in mason jars or clear bowls so everyone can admire the layered beauty. You could also use the salad as a filling for pita pockets or lettuce wraps for a fun, hand-held twist.
Make Ahead and Storage
Storing Leftovers
You can store leftover salad in an airtight container in the refrigerator for up to 3 days. To keep the chickpeas crispy as long as possible, store them separately from the couscous and veggies if you can and add them right before serving.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. Roasted vegetables and couscous tend to lose their textures upon thawing. If you want to prep in advance, cook and freeze the couscous and roasted veggies separately, then crisp the chickpeas freshly at serving.
Reheating
Gently reheat the roasted veggies and couscous in the oven or microwave, but avoid heating the chickpeas to maintain their crispiness. Adding a splash of lemon juice after warming will brighten the flavors again.
FAQs
Can I use other types of couscous?
Absolutely! While Israeli couscous is preferred for its larger pearls and chewy texture, you can use regular couscous or even quinoa—but keep in mind the cooking times and textures will vary slightly.
How spicy is this salad?
The heat level is mild but noticeable thanks to the cayenne and jalapeños. You can easily adjust the spice by reducing or omitting the jalapeños, or adding more for extra kick.
Can I make this salad vegan?
Yes! Simply swap the chicken broth for vegetable broth, and this Roasted Veggie and Crispy Chickpea Salad Recipe will be completely plant-based and just as delicious.
What fresh herbs work best in this salad?
Parsley, cilantro, dill, and mint each bring wonderful brightness and freshness. Feel free to mix and match based on what you like or have on hand.
Can I prepare parts of this salad ahead of time?
You can roast the vegetables and chickpeas and cook the couscous a day ahead, then assemble just before serving to keep everything fresh and flavorful.
Final Thoughts
This Roasted Veggie and Crispy Chickpea Salad Recipe is an absolute delight to make and eat. It’s bursting with textures, colors, and flavors that promise to brighten any meal or gathering. I encourage you to give it a try—the satisfaction of pulling together such a wholesome, vibrant dish is truly rewarding, and your taste buds will thank you!
Print
Roasted Veggie and Crispy Chickpea Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Halal
Description
This Roasted Veggie and Crispy Chickpea Salad is a vibrant, wholesome dish combining tender roasted bell peppers, onions, jalapeños, and cherry tomatoes with crispy, spiced chickpeas. Israeli couscous adds a chewy texture, while a zesty lemon-garlic dressing and fresh herbs bring brightness to every bite. Perfect as a colorful side or a satisfying light meal, this salad offers a delightful blend of flavors and textures.
Ingredients
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
Main Ingredients
- 3 cups chicken broth
- 1 cup Israeli couscous
- 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 end intact)
- 2 medium jalapeños, sliced
- 2 tablespoons extra virgin olive oil (for veggies)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 (15-ounce) can chickpeas, drained, rinsed, patted dry
- 2 tablespoons extra virgin olive oil (for chickpeas)
- 1 cup fresh herbs (such as parsley, cilantro, or mint)
- Toasted pine nuts, for garnish
Instructions
- Preheat the Oven: Heat your oven to 450°F (230°C) and position racks in the top and bottom thirds. Line two baking sheets with foil or parchment paper for an easy cleanup experience.
- Prepare the Spice Mixture: In a small bowl, mix the cayenne, turmeric, coriander, cumin, and ½ teaspoon kosher salt until well combined. Set aside for later use.
- Make the Dressing: Combine the fresh lemon juice, grated garlic, and ¼ cup olive oil in a jar with a tight-fitting lid. Shake vigorously to emulsify and set aside.
- Cook the Couscous: Bring the chicken broth to a boil in a saucepan. Stir in the Israeli couscous, reduce heat to a simmer, and cook uncovered for 8 minutes. Drain any excess liquid, drizzle lightly with olive oil, and fluff to coat. Set this aside to cool slightly.
- Roast the Chickpeas: Toss the drained chickpeas with 2 tablespoons of olive oil and the prepared spice mixture on one of the lined sheet pans. Spread them out for even roasting.
- Prepare and Roast Vegetables: On the second sheet pan, toss the sliced bell peppers, red onion wedges, and jalapeños with 2 tablespoons olive oil, kosher salt, and freshly ground black pepper. Spread them evenly in a single layer.
- Oven Roasting: Place the chickpeas pan on the bottom rack and the vegetable pan on the top rack. Roast for 5 minutes. Then remove the veggie pan, add the halved cherry tomatoes, drizzle with a little more olive oil, and return it to the oven. Continue roasting both pans for an additional 7 minutes, totaling 12 minutes of roasting.
- Assemble the Salad: On a large serving platter, spread the cooked couscous as the base. Top evenly with the roasted vegetables and crispy chickpeas. Drizzle half of the prepared lemon-garlic dressing over the salad.
- Garnish and Serve: Sprinkle the salad with fresh herbs and toasted pine nuts for crunch and aroma. Serve with the remaining dressing on the side to add extra zing as desired.
Notes
- To toast pine nuts, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant—about 2-3 minutes.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- If you prefer less heat, remove seeds from jalapeños before roasting.
- The salad can be served warm, at room temperature, or chilled, depending on preference.
- Israeli couscous can be substituted with pearl couscous if unavailable.
- Leftovers keep well in the refrigerator for up to 3 days. Store dressing separately to maintain freshness.
