Salad Recipe | Chickpea Salad

Chickpea Salad

Chickpeas :
1 can (15 ounces) chickpeas, well rinsed and drained
1 tablespoon olive oil
1/2 teaspoon EACH: ground cumin, ground chili powder
Optional: 1/4 teaspoon cayenne pepper
Salt and freshly cracked pepper
Salad :
1 package (4.7 ounces) Pearled Couscous Mix (I use one made by Near East), Roasted Garlic & Olive Oil flavored
1 and 1/2 cups chopped english or hothouse cucumber

  1. Preheat oven to 400 degrees F. Line a baking sheet with with aluminum foil.
  2. Place chickpeas in a bowl, add 1 tablespoon olive oil, cumin, chill powder, cayenne pepper and salt (I add 1/4 teaspoon; add to preference). Toss well, making sure chickpeas are evenly covered with spices.
  3. Spread chickpeas in an even layer over baking sheet and bake for 25-30 minutes, tossing about halfway in the cooking time, until they are crisp.
  4. etc
  5. etc

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