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Roasted chickpea, artichoke and cous cous salad ? A delicious accompaniment to your favorite veggie burgers, roasted veggies, or most anything! Lots of flavor and texture in here, with bold flavors like sun-dried tomatoes and kalamata olives ??? The recipe below is an approximation of measures, so make it your own by adjusting!??
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Ingredients; 1 cup dry whole wheat Israeli cous cous, 6 oz pitted drained kalamata olives, 3/4 cup marinated artichokes drained and chopped, 1/2 cup sun-dried tomatoes drained and chopped, 1 can chickpeas drained and rinsed, 2-3 T each chopped fresh parsley and cilantro, 1 teaspoon each dried basil and oregano, half teaspoon garlic powder, 1/3 cup red onion minced, 2 cloves minced fresh garlic, juice of 1.5 lemons, salt and pepper to taste ??
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Cook cous cous according to package directions. Meanwhile, roast chickpeas by draining and rinsing them, then pat them dry. Place them on a parchment lined baking tray and sprinkle with a small amount of avocado oil. Sprinkle with salt, pepper, oregano, garlic powder and dried basil and toss gently. Bake in preheated 400 degree fahrenheit oven for 15 minutes. Then combine with all other ingredients in a large mixing bowl and serve! Sprinkle salad with small amount of olive oil if desired??
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