Mediterranean Chick Pea 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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