Modified from the “Jennifer Aniston” salad, this has to be one of those meals I could eat nearly every single day. While it doesn’t need anything additional, it also works well with a protein hat.

The protein hat, shredded rotochick, and pistachios for a nice crunch.

Mediterranean Pistachio Crunch Salad

For the dressing:

• 1/2 c. lemon juice (about 3 lemons)
• 1/2 c. olive oil
• 1 T. honey
• Salt & pepper

For the salad:

• 1 c. cooked couscous, tossed with a bit of olive oil so it won’t stick
• 1 can chickpeas, drained and rinsed
• 1 seedless cucumber, diced
• 1/2 red onion, diced
• 1 block feta, diced
• 1 c. parsley, minced
• 1/2 c. mint, minced
• 1/2 c. pistachios, diced

1. Combine dressing ingredients, set aside in a container that can be shaken later to continue to mix before serving.
2. Cook couscous with broth according to package instructions. Lightly dress with olive oil and set aside to cool.
3. Heat oven to 400F and while waiting, dry the drained chickpeas and disregard any loose skins. Lightly toss with olive oil and kosher salt. Roast for 20 minutes, shaking once. Sprinkle with paprika and allow to cool.
4. Dice cucumber, onion, and feta to all about the same small size. Combine in a large bowl.
5. Add to bowl the minced parsley, mint, cooled chickpeas, and cooled couscous.
6. Lightly toss with some (not all!) of the dressing and mix salad well.
7. Season with salt and pepper as needed.
8. Serve salad luke warm, topped with shredded rotochick or other protein if desired.
9. Sprinkle with diced pistachios for a nice crunch.