Mediterranean Couscous Salad with Roasted Chickpeas and Feta Dressing

20 mins
Serves 4
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Directions

  1. 1Drain and rinse a can of chickpeas.
  2. 2Pat the chickpeas dry with a food processor.
  3. 3Toss the chickpeas with olive oil, smoked paprika, chili powder, cumin, and salt in a bowl.
  4. 4Roast the chickpeas in a preheated oven at 400°F until crispy.
  5. 5Thinly slice a red onion and soak it in water for 10 minutes.
  6. 6Cook couscous according to package directions.
  7. 7Slice a cucumber.
  8. 8Finely chop two banana peppers.
  9. 9Chop dill and parsley.
  10. 10Halve and chop olives.
  11. 11Halve cherry tomatoes.
  12. 12Crumble feta cheese in a bowl.
  13. 13Mix feta with Greek peperoncini, pepper and herbs.
  14. 14Combine cooked couscous, roasted chickpeas, cucumber, cherry tomatoes, olives, banana peppers, dill, parsley, and red onion in a large bowl.
  15. 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