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Mediterranean Chickpea Salad

Ingredients

Chickpeas

15 oz chickpeas rinsed and drained
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp ground chili
1/4 tsp cayenne pepper optional
pinch salt
pinch pepper

Salad

4.7 oz couscous pearled; roasted garlic and olive oil flavored, 1 package
1 1/2 cups cucumber chopped
1 1/2 cups cherry tomatoes halved
1/2 cup kalamata olives chopped
1/4 cup parsley finely chopped
1/2 cup roasted red bell pepper jarred; chopped
pita bread optional; toasted
lemon juice optional
feta optional

Salad Dressing

4 tbsp olive oil
1-2 large lemons 1/2 tsp zest; 2 tbsp juice
1 1/2 tbsp red wine vinegar
2 tbsp honey
1 tsp dijon mustard
1 tsp oregano dried

Cooking Instructions


Preheat oven to 400*F. Line a baking sheet with aluminum foil.
Place chickpeas in a bowl and add 1 tablespoon olive oil, cumin, chili powder, cayenne pepper and salt. Toss well, making sure chickpeas are evenly coated.
Spread chickpeas in an even layer over a baking heet and bake for 25-30 minutes, tossing halfway until they are crisp.
Let chickpeas cool after cooking.
Prepare couscous mix according to package instructions.
After chopping vegetables, toss all of the vegetables together. (Leave out olives if you are meal prepping and add in once ready to eat).
Prepare the dressing by whisking all of the dressing ingredients together until well combined.
To enjoy immediatley, mix chickpeas, salad, and dressing together!
If meal prepping, keep dressing on the side with the olives until ready to enjoy!

Mediterranean Chickpea Salad

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Servings: 6

Calories: 228 Per Serving

Meal Type

Nutrition Facts

Calories: 228kcal | Carbohydrates: 26g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Sodium: 234mg | Potassium: 510mg | Fiber: 10g | Sugar: 13g | Vitamin A: 750IU | Vitamin C: 35mg | Calcium: 87mg | Iron: 4mg

Applied Diet Types

  • Clean Eating

Ingredients

Chickpeas

15 oz chickpeas rinsed and drained
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp ground chili
1/4 tsp cayenne pepper optional
pinch salt
pinch pepper

Salad

4.7 oz couscous pearled; roasted garlic and olive oil flavored, 1 package
1 1/2 cups cucumber chopped
1 1/2 cups cherry tomatoes halved
1/2 cup kalamata olives chopped
1/4 cup parsley finely chopped
1/2 cup roasted red bell pepper jarred; chopped
pita bread optional; toasted
lemon juice optional
feta optional

Salad Dressing

4 tbsp olive oil
1-2 large lemons 1/2 tsp zest; 2 tbsp juice
1 1/2 tbsp red wine vinegar
2 tbsp honey
1 tsp dijon mustard
1 tsp oregano dried

Cooking Instructions


Preheat oven to 400*F. Line a baking sheet with aluminum foil.
Place chickpeas in a bowl and add 1 tablespoon olive oil, cumin, chili powder, cayenne pepper and salt. Toss well, making sure chickpeas are evenly coated.
Spread chickpeas in an even layer over a baking heet and bake for 25-30 minutes, tossing halfway until they are crisp.
Let chickpeas cool after cooking.
Prepare couscous mix according to package instructions.
After chopping vegetables, toss all of the vegetables together. (Leave out olives if you are meal prepping and add in once ready to eat).
Prepare the dressing by whisking all of the dressing ingredients together until well combined.
To enjoy immediatley, mix chickpeas, salad, and dressing together!
If meal prepping, keep dressing on the side with the olives until ready to enjoy!
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