Description
A vibrant and flavorful salad with sweet roasted carrots, nutty chickpeas, and a zesty lemon dressing.
Ingredients
Scale
- 1/2 cup couscous
- 1 cup chickpeas, drained and rinsed
- 2 large carrots, peeled and diced
- 1/4 cup olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, finely diced
- For the dressing:
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp honey
- 1/2 tsp ground coriander
Instructions
- Preheat: Set the oven to 400°F (200°C).
- Roast: In a bowl, toss carrots and chickpeas with 2 tbsp olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway.
- Prepare Couscous: Place couscous in a bowl, pour 1/2 cup boiling water over it, cover, and let sit for 5 minutes. Fluff with a fork.
- Make Dressing: Whisk lemon juice, 1 tbsp olive oil, honey, and coriander.
- Combine: In a large bowl, mix roasted veggies, couscous, parsley, and red onion.
- Finish: Drizzle with dressing, toss gently, and serve warm or at room temp.
Notes
- Tip: Toast spices before use for richer flavor.
- Substitution: Use quinoa instead of couscous for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: roasted carrot, chickpea, couscous, salad, vegetarian, vegan, mediterranean