Chickpea salad (Mediterranean Diet)

 

Ingredients

• 1 cup couscous
• 1 ½ cups vegetable broth
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Zest and juice of 1 lemon
• Fresh parsley, chopped for garnish

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, pepper, smoked paprika, and dried oregano. Spread the vegetables on a baking sheet and roast for 20-25 minutes, until they are tender and lightly caramelized.
3. While the vegetables are roasting, prepare the couscous. In a saucepan, bring vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
4. In a large bowl, combine the roasted vegetables, chickpeas, and fluffy couscous.
5. In a small bowl, whisk together the lemon zest, lemon juice, salt, and pepper. Drizzle this dressing over the salad and toss until everything is well combined.
6. Garnish with fresh parsley and serve warm or at room temperature.