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Mediterranean chickpea, parsley and feta salad

9 servings

Ingredients

  • 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

Cook

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. 

Serve

Chill until ready to serve.

Photogrphy by Bill Nellans

Food styling by Jennifer Nellans

NUTRITION PER SERVING

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

 

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