Naxos Island Salad

Name: Naxos Island Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters cooked chickpeas or canned chick-peas, drained and rinsed; 1 medium cucumber, seeded and diced; 57 grams feta cheese, crumbled (optional); 59 milliliters minced fresh parsley; 2 garlic cloves, minced (can press as well); 10 kalamata olives, pitted and sliced; 1 Tbsp lemon juice (or more); 1 romaine lettuce leaf, ripped into bite-sized; 2 Tbsps extra-virgin olive oil; 237 milliliters uncooked couscous or uncooked rice or uncooked orzo pasta; 1 red bell pepper, diced; 1 mediums red onion, thinly sliced; 4 servings salt & freshly ground black pepper, to taste; 1 large ripe tomato, diced, with juice

You can never have too many main course recipes, so give Naxos Island Salad a try. This recipe serves 4. One portion of this dish contains about 16g of protein, 15g of fat, and a total of 421 calories. A mixture of parsley, orzo pasta, feta cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 25 minutes.