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Chickpea, feta & couscous salad

Yields1 Serving

 ⅓ cup chickpeas (70 g), canned, drained & rinsed PLUS ½ round reduced fat feta cheese (30 g)
 ½ cup cooked couscous (65 g)
 rocket, cherry tomatoes, sundried tomatoes, roasted butternut & asparagus mixed into the salad
 2 tsp (10 ml) sesame seeds
 balsamic vinegar, lemon juice & black pepper
1

Combine the chickpeas, cooked couscous, rocket, cherry tomatoes, sundried tomatoes, roasted butternut, asparagus, and sesame seeds. Dress the salad with balsamic vinegar, lemon juice, and black pepper, then crumble the feta cheese over the top.

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