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Roasted Veggie and Crispy Chickpea Salad Recipe

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4 from 3 reviews

This vibrant Roasted Veggie and Crispy Chickpea Salad combines the warmth of cumin, coriander, turmeric, and cayenne with the fresh brightness of lemon juice and herbs. Roasted bell peppers, cherry tomatoes, red onion, and jalapeños paired with crispy, spiced chickpeas create a flavorful, satisfying dish served over tender Israeli couscous and finished with toasted pine nuts for crunch. Perfect as a hearty side or main salad, this recipe is a wholesome blend of textures and bold spices.

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

Couscous

  • 3 cups chicken broth
  • 1 cup Israeli couscous
  • Olive oil, for drizzling (about 1 tablespoon)

Roasted Vegetables

  • 2 medium yellow or orange bell peppers (stems and seeds removed, sliced lengthwise ¼-inch thick)
  • 2 cups colored cherry tomatoes (halved)
  • 1 large red onion (sliced into wedges, root end intact)
  • 2 medium jalapeños (stem and seeds removed, 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
  • Prepared spice mixture (from above)

Final Garnishes

  • 1 cup fresh herbs (any combination of parsley, cilantro, mint, or dill)
  • 2 tablespoons toasted pine nuts

Instructions

  1. Prepare the Spice Mixture: In a small bowl, combine the ground cumin, coriander, turmeric, cayenne, and ½ teaspoon kosher salt. Stir until evenly mixed and set aside.
  2. Make the Dressing: In a jar with a tight-fitting lid, combine fresh lemon juice, grated garlic, and ¼ cup extra virgin olive oil. Shake well to emulsify and set aside.
  3. Cook the Couscous: Bring 3 cups of chicken broth to a boil in a pot. Add the Israeli couscous, reduce heat to a simmer, and cook uncovered for 8 minutes until tender. Drain any excess liquid, drizzle couscous with a bit of olive oil, and stir to coat. Set aside.
  4. Prepare Chickpeas: On one prepared baking sheet, place the drained and dried chickpeas. Drizzle with 2 tablespoons olive oil and toss to coat evenly. Sprinkle the reserved spice mixture over the chickpeas and toss again to distribute the spices.
  5. Prepare Vegetables: On the second baking sheet, combine sliced bell peppers, red onion wedges, and jalapeño slices. Drizzle with 2 tablespoons olive oil and season with kosher salt and freshly ground black pepper. Toss to coat and spread into a single layer.
  6. Roast Chickpeas and Vegetables: Place the chickpea pan on the bottom oven rack and the vegetable pan on the top rack of a preheated 450°F oven. Roast for 5 minutes.
  7. Add Tomatoes and Continue Roasting: Carefully remove the vegetable pan, add the halved cherry tomatoes, and drizzle them lightly with olive oil. Return the vegetable pan to the oven while chickpeas continue roasting. Roast for a total of 12 minutes for both pans, then remove from oven.
  8. Assemble the Salad: On a large platter, spread an even layer of the cooked couscous. Arrange the roasted vegetable mixture over the couscous, then top with the roasted spiced chickpeas.
  9. Dress and Garnish: Drizzle half of the prepared dressing evenly over the salad. Sprinkle with fresh herbs and toasted pine nuts for a fragrant, crunchy finish. Serve extra dressing on the side as desired.

Notes

  • Ensure chickpeas are dried well before roasting to achieve maximum crispiness.
  • Feel free to substitute chicken broth with vegetable broth for a vegetarian option.
  • Adjust cayenne pepper quantity according to desired heat level.
  • Use fresh herbs that you prefer or have on hand for garnish.
  • Israeli couscous can be replaced with regular couscous or quinoa if preferred, adjusting cooking times accordingly.
  • To toast pine nuts lightly, place them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden.

Find it online: https://cozyplatter.com/roasted-veggie-and-crispy-chickpea-salad-recipe/