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Mediterranean Chick Pea Salad
Rinse the sodium of the chick peas, grab a clove of garlic and pour in a little virgin olive oil. This recipe will get you the rest of the way home to making this healthy and declicious salad.

1 cup Israeli couscous, cooked according to pkg. directions
2 cans chickpeas, 15 oz. each, rinsed and drained

½ red onion, finely diced
1 English cucumber, finely diced

½ cup roasted red peppers, coarsely chopped
8 oz. feta crumbles

1 clove garlic, minced
½ cup fresh basil leaves, torn, loosely packed

3 Tbs. fresh lemon juice and zest of lemon
4 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

In a large bowl, combine couscous, chickpeas, red onion, cucumber, peppers, feta, garlic, basil, lemon juice and zest, and olive oil; toss well. Season salad with salt and pepper, to taste. Serve at once, or refrigerate to serve later. Salad is best when served closer to room temperature.

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