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Persian-Spiced Roasted Chickpeas
with couscous / cucumber and pomegranate salad

Active: 40 min Total: 1 hr
A lemon and spice marinade builds rich flavor in the chickpeas that are finished on a sheet pan in this colorful meal.
Smarts: Make a double batch of couscous tonight and use the leftovers in the filling for Thursday's stuffed acorn squash.


  • Stock, any type - 1 cup (sub water)
  • Salt - 1/4 tsp
  • Butter - 2 Tbsp
  • Couscous, uncooked - 3/4 cup
Persian-Spiced Roasted Chickpeas:
  • Onions, medium - 1/2 , diced
  • Bell peppers, any color - 1 , diced
  • Beans, garbanzo (14 oz / 397 g) - 2 cans , drain and rinse
  • Oil, olive - 2 Tbsp
  • Lemon juice - 2 Tbsp
  • Cumin, ground - 1 tsp
  • Turmeric, ground - 1 tsp
  • Salt - 1 tsp
  • Cinnamon, ground - 1/4 tsp
  • Foil - for roasting
  • Yogurt, plain or Greek - for serving
Cucumber and Pomegranate Salad:
  • Cucumbers - 1 lb , diced (preferably a seedless variety, like English cucumbers)
  • Mint leaves - 6 , chopped
  • Pomegranate seeds - 1/4 cup (look for these removed from the pomegranate shells in the produce section; sub chopped nuts or skip)
  • Oil, olive - 1 Tbsp
  • Lemon juice - 1 Tbsp


  1. Make couscous - (Double if making Thursday’s meal.) Combine stock, salt (portion for couscous), and butter in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
  2. Onions / Bell peppers - Prepare as directed and combine. (Can be done up to 5 days ahead)
  3. Marinate beans - (If prepping right before cooking, get oven heating while beans marinate.) Drain and rinse beans. Combine beans, onions, bell peppers, olive oil (portion for beans), lemon juice (portion for beans), cumin, turmeric, salt (portion for beans), and ground cinnamon. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
  4. Cucumbers / Mint - Prep as directed. (Can be done 1 day ahead)

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  1. Heat oven to 425F / 218C.
  2. Line a sheet pan with foil. Spray the foil with nonstick cooking spray or brush with some oil. Spread beans, onions, and peppers out on prepared pan (no need to drain off marinade). Season with some salt and pepper.
  3. Transfer sheet pan to oven and roast, stirring halfway through cooking, until vegetables are tender, 12 to 15 minutes.
  4. Just before serving, toss together cucumbers, mint, pomegranate seeds, olive oil (portion for salad), and lemon juice (portion for salad). Season with some salt.
  5. If couscous was made ahead, reheat in the microwave (reserve half if doubled).
  6. Serve beans over couscous with yogurt on top. Enjoy salad on the side.



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