This Crispy Chickpeas with Couscous and Feta recipe is a simple meal that checks a lot of boxes. It's quick, flexible and works just as well for a weeknight dinner as it does for meal prep lunches.
Toasty couscous, golden chickpeas, salty feta, and fresh dill come together in a way that is filling without being heavy.
If you're looking for an easy meatless option, chickpeas are a great go-to. They're hearty, easy to season with whatever you already have on hand and come together fast.
This version is cooked on the stovetop and served over couscous, but you can easily swap in rice, quinoa or even tuck the chickpeas into salads or grain bowls throughout the week.
If you are looking for more lunch recipes, check out our: Pesto Tortellini Pasta Salad, Grinder Sandwiches, and Arugula and Steak Salad.
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Why You'll Love This Recipe
- Quick: This recipe comes together in about 30 minutes using simple ingredients. It's easy to get dinner on the table without much planning.
- Meatless: Crispy chickpeas make this feel hearty and satisfying, even without meat. It's a great option for Meatless Mondays or anytime you want a simple, plant-forward meal that still fills you up.
- Meal prep friendly: Both the fluffy couscous and chickpeas store well, so you can make a batch ahead of time and enjoy easy lunches or dinners throughout the week.
Ingredients
Here are the ingredients you will need for this recipe:
- Dill: Fresh dill adds freshness and balance right before serving.
- Olive oil
- Couscous: Use regular fine couscous, not pearl couscous. Toasting it briefly before adding the liquid adds a subtle nutty flavor and keeps it from tasting flat.
- Chicken stock
- Chickpeas: Be sure they're rinsed and drained well. Patting them dry before adding to the skillet helps them brown and crisp instead of steaming.
- Salt & black pepper
- Garlic powder
- Cayenne pepper
- Feta cheese: Full-fat feta tends to have the best texture and flavor.
Directions
Step 1
Heat a saucepan over medium heat and add olive oil. Add the couscous and toast, stirring frequently, until lightly golden and fragrant.
Step 2
Pour in the chicken stock and bring it to a boil. Stir, remove the pan from the heat, cover, and let the couscous steam until tender. Fluff with a fork.
Step 3
While the couscous cooks, heat olive oil in a large skillet over medium heat. Add the chickpeas and season with salt, garlic powder, black pepper, and cayenne. Cook the chickpeas, stirring about once per minute, until they are golden and crispy on the outside.
Step 4
Spoon the crispy chickpeas over the couscous, then finish with crumbled feta and fresh dill. Serve warm.
Expert Tips and Tricks
Here are some expert tips to make this flavorful dish:
- Dry the chickpeas well before cooking: After rinsing and draining, pat them dry with a kitchen towel. Less moisture means better browning and crispier chickpeas.
- Stir the chickpeas just enough: Let them sit between stirs so they have time to develop a golden crust rather than constantly moving them around the pan.
- Fluff, don't stir, the couscous: Use a fork instead of a spoon to keep the texture light.
Recipe Substitutions and Variations
Here are some common recipe substitutions and variations for this easy lunch.
- Couscous: Use quinoa, rice, farro, or orzo instead of couscous, depending on what you have on hand.
- Chicken stock: Use vegetable stock in place of chicken stock with no other changes needed.
- Dill: Fresh parsley, mint, or basil all work well if you don't have dill.
- Cayenne pepper: Skip the cayenne for a milder dish or add a little extra if you like more heat.
- Feta cheese: Goat cheese or shaved Parmesan can be used instead of feta for a different finish.
- Additions: Toss in sautéed spinach, roasted red peppers, zucchini, or cherry tomatoes to make it more of a bowl-style meal. Top with a fried or soft-boiled egg, or serve alongside grilled chicken or fish if you're not keeping it meatless.
Frequently Asked Questions
Yes, this recipe works well for making ahead. Prepare the couscous and chickpeas separately, store them in airtight containers, and add the feta and dill just before serving for the best texture.
Make sure the chickpeas are well dried before cooking and avoid overcrowding the pan. If reheating, warm them in a skillet to help bring back their crisp texture rather than using the microwave.
This dish is best served warm when the chickpeas are crispy and the couscous is fluffy. Leftovers can also be enjoyed at room temperature, making it a solid option for lunches.
Crispy Chickpeas with Couscous and Feta
Equipment
- Medium Saucepan
- Large Skillet
Ingredients
- 1 cup couscous uncooked
- 2 cups chicken stock
- 2 tbsp olive oil
- 1 can chickpeas rinsed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- â…› teaspoon cayenne pepper
- ¼ cup crumbled feta cheese
- Fresh dill for serving
Instructions
- Cook the couscous: In a saucepan over medium heat, add 1 tablespoon olive oil and couscous. Toast for 2-3 minutes, until golden brown. Add the stock and bring to a boil. Stir in the couscous, remove from heat, cover, and let sit for 5 minutes.Â
- Crisp the chickpeas: While the couscous cooks, heat olive oil in a large skillet over medium heat. Add the chickpeas and season with salt, garlic powder, black pepper, and cayenne.
- Sauté until golden: Cook chickpeas for 8-10 minutes, stirring about once per minute, until crispy and lightly golden.
- Assemble and serve: Spoon the crispy chickpeas over the couscous and top with crumbled feta and fresh dill. Serve warm.
Did You Make This Recipe?
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