Mediterranean Couscous Salad with Roasted Chickpeas and Feta Dressing
Directions
- 1Drain and rinse a can of chickpeas.
- 2Pat the chickpeas dry with a food processor.
- 3Toss the chickpeas with olive oil, smoked paprika, chili powder, cumin, and salt in a bowl.
- 4Roast the chickpeas in a preheated oven at 400°F until crispy.
- 5Thinly slice a red onion and soak it in water for 10 minutes.
- 6Cook couscous according to package directions.
- 7Slice a cucumber.
- 8Finely chop two banana peppers.
- 9Chop dill and parsley.
- 10Halve and chop olives.
- 11Halve cherry tomatoes.
- 12Crumble feta cheese in a bowl.
- 13Mix feta with Greek peperoncini, pepper and herbs.
- 14Combine cooked couscous, roasted chickpeas, cucumber, cherry tomatoes, olives, banana peppers, dill, parsley, and red onion in a large bowl.
- 15Add the feta mixture to the bowl and gently toss to combine.
Ingredients
- 1 can chickpeas
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 pinch salt
- 1 red onion
- 1 cup water
- 1 cup couscous
- 1 cucumber
- 2 banana peppers
- 1 bunch dill
- 1 bunch parsley
- 10 olives
- 15 cherry tomatoes
- 4 ounces feta cheese
- 2 tablespoons greek peperoncini
- 1 pinch pepper
Equipment
bowlcolanderfood processorbaking sheetknifespoonmeasuring cupmason jarpotfork
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