Roasted Veggie and Crispy Chickpea Salad:

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Introduction:

Roasted Veggie and Crispy Chickpea Salad is a vibrant and satisfying dish featuring a mix of roasted vegetables, crispy chickpeas, and Israeli couscous, all topped with a fresh herb garnish and a zesty lemon dressing. Perfect as a hearty side or a light main course, this salad is packed with flavor and texture.

Ingredients

For the Spice Mixture:

• ¼ teaspoon ground cayenne
• ½ teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt

For the Dressing:

• 3 tablespoons fresh lemon juice
• 1 garlic clove, finely grated or mashed to a paste
• ¼ cup extra virgin olive oil

For the Israeli Couscous:

• 3 cups chicken broth
• 1 cup Israeli couscous

For the Roasted Veggies:

• 2 medium yellow or orange bell peppers, or a combination, sliced lengthwise ¼-inch thick
• 2 cups colored cherry tomatoes, halved
• 1 large red onion, sliced into wedges (leave the root end intact)
• 2 medium jalapeños, sliced
• 2 tablespoons extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

For the Crispy Chickpeas:

• 1 15-ounce can chickpeas, drained, rinsed, and patted dry
• 2 tablespoons extra virgin olive oil
• Spice mixture (from above)

To Finish the Salad:

• 1 cup fresh herbs (any combination of parsley, cilantro, mint, or dill)
• 2 tablespoons toasted pine nuts

Directions

Preheat the Oven:

• Heat the oven to 450°F (230°C) and arrange racks on the top and bottom thirds of the oven. Line two sheet pans with foil or parchment paper for easy cleanup.

Prepare the Spice Mixture:

• In a small bowl, combine the cayenne, turmeric, coriander, cumin, and ½ teaspoon of salt. Stir to combine and set aside.

Prepare the Dressing:

• In a jar with a tight-fitting lid, combine the lemon juice, garlic, and olive oil. Shake well and set aside.

Cook the Couscous:

• Bring the chicken broth to a boil in a saucepan. Add the Israeli couscous, reduce heat, and simmer for 8 minutes. Drain well, drizzle lightly with olive oil, and stir to coat. Set aside.

Roast the Veggies and Chickpeas:

• On one of the prepared sheet pans, toss the drained chickpeas with 2 tablespoons of olive oil. Sprinkle with the prepared spice mixture and toss to coat.
• On the second sheet pan, toss the bell peppers, onion, and jalapeños with 2 tablespoons of olive oil. Sprinkle lightly with kosher salt and freshly ground black pepper. Spread the vegetables into a single layer.
• Place the chickpea pan on the bottom rack and the vegetable pan on the top rack of the oven. Roast for 5 minutes. Remove the veggie pan, add the halved tomatoes, drizzle with a bit more olive oil, and return to the oven. Continue roasting both pans for a total of 12 minutes.

Finish the Salad:

• Arrange the cooked couscous on a large platter. Top with the roasted vegetables and crispy chickpeas. Drizzle with half of the prepared dressing. Garnish with fresh herbs and toasted pine nuts. Serve with the remaining dressing on the side.

Servings and Timing

• Servings: 8 servings as a side
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour

Variations

• Vegan: Substitute the chicken broth with vegetable broth and omit the cheese or use a vegan alternative.
• Add Protein: Include grilled chicken or tofu for added protein.
• Different Vegetables: Feel free to use other vegetables like zucchini, squash, or eggplant.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Gently reheat in a microwave or on the stovetop. For best results, add a little extra olive oil to maintain moisture.

10 FAQs

1. Can I use a different type of couscous?
   • Yes, you can use regular couscous or quinoa if you prefer.
2. How can I make this dish spicier?
   • Add more cayenne pepper to the spice mixture or include additional chopped jalapeños.
3. Can I make this salad ahead of time?
   • Yes, you can prepare the roasted veggies and crispy chickpeas in advance. Assemble the salad just before serving.
4. What other herbs can I use?
   • You can use basil, chives, or tarragon as alternatives to parsley, cilantro, mint, or dill.
5. Is this salad gluten-free?
   • Yes, as long as the couscous is gluten-free, the salad is suitable for a gluten-free diet.
6. Can I skip the roasting step?
   • Roasting enhances the flavors and textures, but you can skip it if you prefer a quicker preparation.
7. How do I keep the chickpeas crispy?
   • Make sure the chickpeas are thoroughly dried before roasting and avoid overcrowding the pan.
8. Can I use pre-cooked couscous?
   • Yes, you can use pre-cooked couscous, but adjust the cooking time accordingly.
9. What can I use instead of roasted red peppers in the aioli?
   • You can use roasted red pepper paste or even sun-dried tomatoes for a different flavor profile.
10. How can I make this salad more filling?
    • Add protein like grilled chicken, tofu, or chickpeas.

Conclusion

Roasted Veggie and Crispy Chickpea Salad is a delicious and versatile dish that’s perfect for any occasion. With its combination of roasted vegetables, crispy chickpeas, and flavorful couscous, it’s a satisfying and nutritious option that can be customized to your liking. Whether served as a side or a light main course, this salad is sure to impress with its vibrant flavors and textures.

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