Lemon Chickpea Couscous Salad with Feta
- 20 mintotal time
- $2.18£1.22a serving
- 517495calories
- 18 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Couscous with chickpeas, cucumber, tomato and feta in a lemon dressing; no oven needed.
Ingredients
Serves 4.
- 1½ cups couscous
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cucumber
- 2 tomatoes
- ½ red onion
- 4 oz feta
- 1 lemon
- ½ bunch parsley
- 1 vegetable bouillon cube
- 3 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), milk, celery. Check the label: soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Put the couscous in a large bowl with the crumbled bouillon cube. Pour over 1⅓ cups (325 ml) of boiling water, cover and leave for 5 minutes, then fluff with a fork and let it cool a little.
- Dice the cucumber and tomato, finely chop the red onion and chop the parsley.
- Whisk the olive oil with the grated zest and juice of the lemon, salt and black pepper.
- Toss the couscous with the vegetables, chickpeas, parsley and dressing. Crumble the feta over the top.
Leftovers: Fridge 2 days; add the feta just before serving.
Ingredients
Serves 4.
- 250 g couscous
- 1 × 400 g tin chickpeas, drained and rinsed
- 1 cucumber
- 2 tomatoes
- ½ red onion
- 100 g feta
- 1 lemon
- ½ bunch parsley
- 1 vegetable stock cube
- 3 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: gluten, milk, celery. Check the label: soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Put the couscous in a large bowl with the crumbled stock cube. Pour over 325 ml of boiling water, cover and leave for 5 minutes, then fluff with a fork and let it cool a little.
- Dice the cucumber and tomato, finely chop the red onion and chop the parsley.
- Whisk the olive oil with the grated zest and juice of the lemon, salt and black pepper.
- Toss the couscous with the vegetables, chickpeas, parsley and dressing. Crumble the feta over the top.
Leftovers: Fridge 2 days; add the feta just before serving.
Nutrition per serving
| Calories | 517 |
|---|---|
| Protein | 18 g |
| Carbohydrate | 72 g |
| Fat | 18 g |
| Fiber | 9 g |
| Sodium | 1049 mg |
| Calories | 495 |
|---|---|
| Protein | 18 g |
| Carbohydrate | 66 g |
| Fat | 20 g |
| Fibre | 9 g |
| Sodium | 681 mg |
Worked out from the ingredients, 338 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.18 a serving in the US (range $1.67–$2.89) and £1.22 in the UK (range £0.93–£1.61). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
In our weekly plans
Build a week around this recipe
Tell us who's eating and your budget. This recipe goes into your week with dinners picked to fit your budget, one list by aisle and its estimated total, and you see the week before you pay.
Build my week
