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Mediterranean chickpea, parsley and feta salad

9 servings


  • 1 box, flavored (garlic or parmesan) whole-wheat couscous
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 yellow bell pepper, finely chopped
  • ½ Vidalia onion, chopped
  • 1 tomato, seeded and chopped
  • ¼ cup fresh parsley leaves, chopped
  • ½ cup crumbled feta cheese
  • Salt and freshly ground black pepper
  • ¼ cup olive oil
  • 1–2 limes, juiced
  • 1 cucumber, peeled, seeded and finely chopped


Rinse and cook couscous according to package directions. Transfer to large bowl and cool in the refrigerator. When cool, toss all the ingredients with the olive oil and lime juice. 


Chill until ready to serve.

Photogrphy by Bill Nellans

Food styling by Jennifer Nellans


  • 171 calories
  • 6g fat (1g saturated fat)
  • 3mg cholesterol
  • 265mg sodium
  • 25g carbohydrate
  • 3g sugar
  • 4g fiber
  • 6g protein