Active Time: 30 minutes
Total Time: 40 minutes
This sweet and tangy salad can be spiced up a bit by substituting crushed red pepper flakes for the sweet ones in the chickpeas.
1½ cups cooked chickpeas
1 teaspoon canola oil or other neutral oil
½ teaspoon lemon juice
¼ teaspoon sweet paprika flakes (also known as sweet red pepper flakes)
¾ cup sun-dried tomatoes
½ cup extra-virgin olive oil
1 tablespoon agave syrup
2 tablespoons apple cider vinegar
1 teaspoon tomato paste
1⅓ cups couscous
Canola oil or another neutral oil
1 cucumber, peeled and cut into ½-inch dice
¼ cup Simple Feast’s Pickled Red Onions
¼ cup coarsely chopped flat-leaf parsley
Fine sea salt, optional
Toss the chickpeas with the remaining marinated chickpea ingredients and let sit while preparing the other recipe components.
In a small bowl with a hand blender or in a high-powered blender, mix all of the tomato vinaigrette ingredients until combined, but with some chunks of sundried tomatoes.
Prepare the couscous according to the manufacturer's instructions. Put in a large bowl and fluff with a fork.
Heat a film of oil in a frying pan over medium-high heat. Add the chickpeas and cook until warmed through, 2 to 3 minutes. Add to the bowl with the couscous along with the cucumber, pickled red onions, and parsley. Toss to combine. Season with a little salt, if you like.
Serve family-style or divide among bowls, spooning the vinaigrette on top.