Roasted Veggie and Crispy Chickpea Salad

thecafesucrefarine.com

Jules

subheading: For the spice mixture:

¼ teaspoon ground cayenne

½ teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon kosher salt

subheading: For the dressing:

3 tablespoon fresh lemon juice

1 garlic clove finely grated or mashed to a paste

¼ cup extra virgin olive oil

subheading: For the Israeli couscous:

3 cups chicken broth

1 cup Israeli Couscous

subheading: For the roasted veggies:

2 medium yellow or orange bell peppers or a combination, stems and seeds removed, 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 stem and seeds removed, sliced

2 tablespoons extra virgin olive oil

kosher salt

freshly ground black pepper

subheading: For the crispy chickpeas;:

1 15-ounce can chickpeas, drained, rinsed and patted dry

2 tablespoon extra virgin olive oil

spice mixture (above)

subheading: To finish the salad:

1 cup fresh herbs any combination of parsley, cilantro, mint or dill

2 tablespoons toasted pine nuts

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