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Couscous Salad with Crispy Chickpeas, Tomatoes, and Cucumbers

  • Author: Misfits Market


  • 1 15-ounce can of chickpeas, rinsed and drained
  • 2 cups chicken broth or water
  • 10 ounces couscous
  • 1/2 cup scallions, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 1/2 cup basil, roughly chopped
  • 1 Persian cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup feta cheese
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Spread chickpeas on the baking sheet and pat dry with a paper towel. Toss chickpeas in 2 tablespoons oil and a generous pinch of salt. Roast for 25-30 minutes, until golden brown and crispy. Remove from heat and season with a few cracks of black pepper.
  3. In a medium saucepan, bring chicken broth or water to a boil. Add couscous, simmer for 5 minutes, cover, and remove from heat. Let stand for 5 minutes, then transfer to a large bowl and fluff with a fork. Set aside and let cool.
  4. Mix scallions, lemon juice, remaining 1/4 cup olive oil, basil, cucumbers, and cherry tomatoes in the large bowl with couscous. Season with salt and pepper to taste, garnish with feta and crispy chickpeas, and serve.