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.