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
Scale
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.
