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 cup | Flat leaf parsley, chopped |
| 1/2 cup | Red bell pepper, diced |
| 1/2 cup | Roma tomato, diced |
| 1/8 cup | cup olives, sliced |
| 2 oz | Reduced fat feta cheese, crumbled |
| 1/8 cup | Red onion, finely chopped |
| For the Dressing: | |
| 1/2 tbs | Lemon juice |
| 1/2 tbs | Red wine vinegar |
| 1/4 tsp | Garlic, chopped |
| 1 tbs | Plain low fat greek yogurt |
| Pinch | Salt and pepper (or to taste) |
| Optional: | Pinch of stevia |
| 1/2 cup | English 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!
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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