Mediterranean Chickpea Salad

Mediterranean Chickpea Salad - Absolutely delicious! Made with couscous and pita bread for a vegetarian dinner, then used the left overs for lunch in a wrap with hummus




Ingredients

For the Salad:
1(15 oz) Can garbanzo beans (aka chickpeas)
1/8 cupFlat leaf parsley, chopped
1/2 cupRed bell pepper, diced
1/2 cupRoma tomato, diced
1/8 cupcup olives, sliced
2 ozReduced fat feta cheese, crumbled
1/8 cupRed onion, finely chopped
For the Dressing:
1/2 tbsLemon juice
1/2 tbsRed wine vinegar
1/4 tspGarlic, chopped
1 tbsPlain low fat greek yogurt
PinchSalt and pepper (or to taste)
Optional:Pinch of stevia
1/2 cupEnglish cucumber, diced

Instructions

1. Drain and rinse chickpeas. Place in a medium bowl. Wash and dice vegetables to small bite size pieces. Add to the bowl with the chickpeas. Crumble feta and add to bowl along with the olives. 

 2. In a shaker or water bottle, add the ingredients for the dressing, and shake to mix. Pour dressing over chickpea salad and toss to coat with dressing. Chill in fridge for about an hour or enjoy immediately! 

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