GREEK CHICKPEA SALAD

INGREDIENTS

• 10 ounce box plain couscous
• ¼ cup olive oil
• ¼ cup lemon juice
• 1 teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 15 ounce can chickpeas, rinsed and drained
• 1 pint cherry tomatoes
• 1 cucumber, chopped
• ½ cup halved pitted kalamata olives
• 3 ounces feta cheese crumbles
• 3 green onions, sliced

INSTRUCTIONS 

• Cook couscous according to package directions. Transfer to a large bowl and fluff with a fork. Set aside to cool.
• Meanwhile, make the salad dressing and prep the remaining salad ingredients. To make dressing, whisk together olive oil, lemon juice, dried oregano, salt and pepper in a small bowl.
• When couscous is cool, pour on the dressing and stir until well combined. Divide couscous between 4 individual serving sized storage containers. To each container, add ¼ of the chickpeas, tomatoes, cucumber, kalamata olives, feta cheese and green onions.
• Cover and store in the refrigerator for up to 4 days.