Roasted Veggie and Crispy Chickpea Salad
User Reviews
5
Roasted Veggie and Crispy Chickpea Salad
Description
The Roasted Veggie and Crispy Chickpea Salad includes a blend of roasted vegetables—bell peppers, cherry tomatoes, red onion, and jalapeños—alongside Israeli couscous and spiced roasted chickpeas. The chickpeas are coated in a mixture of cumin, coriander, turmeric, cayenne, and salt, enhancing their crispy texture when roasted at high heat. The vegetables are roasted alongside for caramelized sweetness and slight char. The Israeli couscous adds a soft, tender component that balances the crunchiness.
The salad is finished with fresh herbs like parsley, cilantro, mint, or dill, and toasted pine nuts for extra texture and aroma. The dressing combines lemon juice, olive oil, and grated garlic to brighten the bowl with acidity and mild pungency. This mix results in a layered flavor profile, combining earthy spices, fresh herbal notes, citrus brightness, and roasted depth.
This dish works well as a vegetarian main or a hearty side salad. The contrasting textures and spices make it versatile for meals where a substantial vegetable salad is desired. The recipe's source includes tips on detailed directions and highlights its adaptation from a reputable source, suggesting it suits cooks comfortable with roasting and seasoning.
Ingredients
For the spice mixture:
- ¼ teaspoon cayenne pepper ground
- ½ teaspoon Turmeric ground
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- ½ teaspoon kosher salt
For the dressing:
- 3 tablespoon lemon juice fresh
- 1 garlic finely grated or mashed to a paste, clove
- ¼ cup extra virgin olive oil
For the Israeli couscous:
- 3 cups chicken broth
- 1 cup Israeli couscous
For the roasted veggies:
- 2 bell pepper or a combination, stems and seeds removed, sliced lengthwise ¼-inch thick, yellow or orange, medium size
- 2 cups cherry tomato halved, colored
- 1 red onion sliced into wedges (leave the root end intact, large
- 2 jalapeño peppers stem and seeds removed, sliced, medium size
- 2 tablespoons extra virgin olive oil
- kosher salt
- black pepper freshly ground
For the crispy chickpeas;
- 1 chickpeas 15-ounce can, drained, rinsed and patted dry
- 2 tablespoon extra virgin olive oil
- spice mixture (above)
To finish the salad:
- 1 cup fresh herbs any combination of parsley, cilantro, mint or dill
- 2 tablespoons pine nuts toasted
Instructions
For prep:
- Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven. Line two sheet pans with foil or parchment paper for easy cleanup. Combine the cumin, coriander, turmeric, cayenne and ½ teaspoon salt in a small bowl and stir to combine. Set aside.
For the dressing:
- Combine all ingredients in a jar with a tight-fitting lid and shake well. Set aside.
For the couscous:
- While the oven is preheating, prepare the couscous. Bring broth to a boil then add couscous and reduce heat to maintain a steady simmer for 8 minutes. Drain couscous well, drizzle lightly with olive oil and stir to coat. Set aside.
For the roasted veggies and chickpeas:
- Combine drained chickpeas with 2 tablespoons of olive oil on one of the prepared sheet pans. Shake the pan gently to coat the chickpeas with oil. Sprinkle with the prepared spice mixture and shake the pan again to combine.
- On the second sheet pan, combine bell peppers, onion and jalapeños with the 2 tablespoons of oil. Sprinkle lightly with kosher salt and freshly ground black pepper. Spread the vegetables into one layer.
- Place the chickpea pan on the bottom rack and vegetables on the top rack and roast for 5 minutes. Remove veggie pan from the oven and add the halved tomatoes. Drizzle the tomatoes lightly with a bit more olive oil and return pan to the oven. After a total of 12 minutes, remove both pans from the oven.
To finish the salad:
- Arrange couscous on a large platter. Top with the veggies, then the chickpeas. Drizzle with half of the dressing. Top with fresh herbs and pine nuts. Pass extra dressing in a small bowl at the table, if desired.
Notes
- This recipe's detailed preparation and roasting techniques enhance flavor depth and texture.
- Using fresh herbs and properly toasting pine nuts adds brightness and crunch to the salad.
- The spice blend for chickpeas delivers balanced heat and earthiness; adjusting cayenne can tune spiciness.
- Draining and drying chickpeas well before roasting ensures they become crispy.
- Israeli couscous should be drained and lightly tossed with olive oil after cooking to prevent clumping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8as a side
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Sodium | 480mg | 20% |
| Potassium | 452mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1146IU | 23% |
| Vitamin C | 57mg | 63% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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