I love my salads. I eat them nearly daily, either for lunch as a main course or for dinner as a side dish. They’re a great way to get in your greens and use up your leftovers. Not just leftover proteins like chicken and salmon, …
You’ll Need: 1 C. couscous, dried, not cooked 1 C. chicken stock 7 oz. jar sun-dried tomatoes, diced (reserve oil for dressing) 1 15-oz. can chickpeas, drained 4 oz. mixed greens (arugula is good) 4 oz. crumbled feta 1 red onion, chopped 1/2 C. fresh …
Greek Chickpea Artichoke Salad 1 15-oz. can chickpeas (garbanzo beans), drained 1 14-oz. can artichoke hearts, drained and chopped 1 red bell pepper, diced 1/2 red onion, diced 1/2 C. Kalamata olives, chopped 1/4 C. fresh parsley (I used parsley flakes) 2 Tbsp. olive oil …
