Back when I taught cooking classes to students I had to find a recipe that was vegetarian-friendly and healthy = this Greek Chickpea Salad. One of my favorite recipes I’ve made this year and something I always find myself going back to. If you love olives, fresh tomatoes and dill, this salad is for you my friend. I go back and forth between adding Israeli couscous and leaving out but simply put, both are AWESOME.
PRINTABLE recipe link – Roasted Chickpea Greek Salad
Roasted Chickpea Ingredients:
- 2 (15 oz.) chickpeas, canned
- 2 Tbsp. olive oil
- 2 tsp. red wine vinegar
- 2 tsp. fresh lemon juice (about ½ of a lemon)
- 1 tsp. kosher salt
- 1 tsp. dried oregano
- ½ tsp. garlic powder
- ½ tsp. cracked black pepper
Greek Salad Ingredients:
- 2 large red onions, sliced into large strips or quartered (follow the curve of the onion)**
- 1 cup baby tomatoes, halved
- ¼ cup Kalamata olives, halved
- 1 English cucumber, quartered or sliced
- 1 cup Israeli (pearl) couscous**
- ½ cup crumbled Feta cheese (optional)
- ¼ cup red wine vinegar
- ¼ tsp. each salt and pepper
- 1 tsp. dried oregano
- 3 cloves garlic, minced finely
- ¼ – ½ cup olive oil**
- To make the roasted chickpeas – Preheat the oven to 415 degrees.
- Rinse the chickpeas and pour onto a large baking sheet (use parchment for easy clean up). Pat dry with paper towel.
- Roast chickpeas in the oven for 10 minutes. Stir and roast for an additional 10 minutes.
- Meanwhile, in a small bowl, mix together olive oil, red wine vinegar, lemon juice, salt, oregano, garlic powder and pepper
- After chickpeas have roasted for 20 minutes take them out of the oven and pour the olive oil-herb mixture all over the chickpeas on the baking pan. Stir and place back in the oven to bake for 10 more minutes.
- Moving to the salad, read the directions for making Israeli couscous on the bag (1 ¼ cups of water/broth for 1 cup of couscous). Place water on stove, bring to a boil and add couscous
- Slice onions into large strips. You want this to be large because otherwise they will burn. Cover with a little bit of olive oil and roast in the oven for about 20-25 minutes. Watch to make sure they don’t burn, they should be tender and be slightly browned!
- While the onions are roasting, in the bottom of a large mixing bowl make the dressing. Combine the red wine vinegar, salt, pepper, oregano and garlic. Slowly drizzle in the olive oil. **For a more acidic dressing use ¼ cup of olive oil. For less of a bite, do the full ½ cup of oil
- After making the dressing, slice the tomatoes and Kalamata olives in half. Add to the large bowl with the dressing and stir to combine. Slice cucumbers and add to this bowl as well.
- When the onions and roasted chickpeas are done baking add these to the large bowl (they may still be warm but that’s ok).
- Once the Israeli couscous is finished, let it cool for a little bit but then add to the large mixing bowl and stir to combine. The mixture can be served slightly warm but for a better salad, chill overnight.
- If you add the optional feta cheese, make sure the mixture is cool (otherwise the cheese will melt). You can also add this on top of individual servings instead of mixing it in with the rest of the salad.
- The onions can be quartered instead of being cut into large strips (this is a personal preference)
- The Israeli couscous I actually make in my rice cooker (combine all the ingredients and the same amount of liquid to dry grain). Works just as well in my opinion! So if you have one of those, feel free to use it!
- For the olive oil in the dressing, as mentioned before, less oil means the dressing will have more of the vinegar taste (which I personally like and typically use) but you can add up to ½ cup of olive oil based on your own personal preference!