Chickpea Salad

This is one of my favorites! I could eat this all the time!!!

1 15 oz can of chickpeas
1 red pepper chopped
1 can of black olives sliced
1 carrot peeled and chopped
1/2 english cucumber chopped
1/2 container of grape tomatoes
1 cup of cooked Israeli Couscous
1/2 cup of Feta (leave out for vegan recipe)
Juice of 2 lemons
2 Tablespoons of olive oil
Fresh chopped parsley
Sea Salt and Pepper

Following the cooking instructions on the couscous box. Cook and let it cool.
While the couscous is cooling chop the red pepper, cucumber and carrots. Slice the black olive and cut the grape tomatoes in half. In a bowl juice the lemons and set aside.

Once the couscous has cooled mix all of the ingredients in a large bowl. Toss with the oil, lemon juice, salt and pepper and feta cheese. Taste to see if you need any additional oil, lemon or seasoning.

Refridgerate and serve cold.

I like to take this for lunches. I make a big batch on Sunday and take it for lunch all week.
YUMMY!!