Mediterranean Inspired Chickpea Salad Recipes
MEDITERRANEAN-INSPIRED CHICKPEA SALAD
Steps:
- Whisk together oil, vinegar, oregano, and garlic for the dressing in a small bowl until blended.
- Mix together chickpeas, olives, artichoke hearts, roasted red peppers, feta cheese, and capers in a large bowl. Add dressing and toss to coat. Serve with dolmas, if desired.
Nutrition Facts : Calories 420.9 calories, Carbohydrate 37.4 g, Cholesterol 18.9 mg, Fat 27.5 g, Fiber 7.1 g, Protein 12.4 g, SaturatedFat 6.1 g, Sodium 3462.4 mg, Sugar 2.2 g
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- Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta.
- Season with salt and pepper. Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes.
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- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Place chickpeas in a bowl, add 1 tablespoon olive oil, cumin, chill powder, cayenne pepper and salt (I add 1/4 teaspoon; add to preference). Toss well, making sure chickpeas are evenly covered with spices. Spread chickpeas in an even layer on a baking sheet and bake for 25-30 minutes, tossing about halfway in the cooking time, until they are crisp. Let them cool completely before you add them to the salad.
- Prepare the couscous mix according to package instructions making sure to add in the seasoning mix. See Note 1. If you don't use couscous from a package, you'll want to add some of your favorite seasonings because a lot of the flavor in this salad comes from that seasoning.
- While the couscous is cooking, prep the veggies: chop the cucumber, halve the cherry tomatoes, chop the olives, chop the parsley, and chop the roasted red pepper. Toss the veggies together. If you are going to meal prep; leave out the olives (add separately or they tend to make everything taste like olive!)
- Prepare the dressing by adding all of the dressing ingredients to a jar: 4 tablespoons olive oil, lemon juice and zest, red wine vinegar, honey, Dijon mustard, and dried oregano (I add about 1/2 teaspoon salt and 1/4 teaspoon pepper, but add to your personal preference). Seal the jar and shake until combined.
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- Mix together the chickpeas, olives, artichoke hearts, roasted red peppers, feta cheese, and capers in a large bowl. Add the dressing and toss to coat.
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