Greek Salad Bowl Recipe

Antioxidant-rich vegies, high-protein chickpeas and feta, and fibre-packed couscous make this a vegetarian meal that doesn’t disappoint.

Christopher Testani

SERVES 2

Hands-on time: 10 mins

Cooking time: 15 mins

Ingredients

1 cup cooked wholemeal couscous
¼ cup chopped mint, plus leaves for garnish
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
½ cup canned chickpeas, rinsed and drained
½ cup chopped cucumber
½ cup chopped red capsicum
½ cup halved cherry tomatoes
¼ cup chopped red onion
2 tablespoons chopped pitted kalamata olives
30g crumbled feta

Method

1. Make couscous as per directions on the pack. Stir in mint, vinegar, and oil.
2. Divide between 2 bowls and top each with remaining ingredients. Garnish with mint leaves.

NUTRITION Per serving 1665 kJ/398 cal. Protein 11g. Carbs 36g. Fibre 6.2g. Sugars 4g. Total fat 22.3g. Sat fat 4.7g. Sodium 828mg. Calcium 139mg. Iron 1.9mg.