Packed with veggies, this nutrient-dense Mediterranean chickpea and couscous salad is perfect for make-ahead lunches or packing for summer picnics! Bursting with Mediterranean flavors it provides a good dose of fiber, protein, and vitamins!
Prep time: 20 minutes
Cook time: 30 minutes
1 (14 oz) can chickpeas, rinsed and drained
1 TBSP olive oil
½ tsp paprika
¼ tsp cayenne pepper (or less to taste)
4.4 oz (about ¾ cup) dry couscous, cooked according to package directions then cooled
½ medium cucumber, chopped
1 cup cherry tomatoes, halved
½ cup black olives
¼ cup chopped, fresh parsley
1 medium red bell pepper, seeded and chopped
2 tsp dried oregano
Prepared Cashew Butter Dressing
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl toss the chickpeas with the olive oil, paprika and cayenne until coated. Spread in an even layer on the prepared baking sheet. Bake for 15 minutes then carefully stir. Bake an additional 10-15 minutes, or until chickpeas are lightly browned and crispy. Set aside to cool slightly.
- In a large bowl combine the chickpeas, couscous, cucumber, tomatoes, olives, parsley, red pepper and oregano. Divide salad between 4 serving plates. Drizzle the tops of each with the Cashew Butter Dressing and serve.
Make a double batch of the chickpeas to use in this recipe and also for the Crispy Chickpea Poke Bowl recipe.
Nutrition Facts (per serving)
Total Fat: 13g
Total Carbs: 50g