What is the nutritional information of Corn, Chickpea & Feta Salad?

Calories: 776, Carbs: 92 grams, Fat: grams, Protein: 26.3 grams, Sugar: 23.3 grams, Salt: 576.6 grams

How do I prepare Corn, Chickpea & Feta Salad?

CREAMY DRESSING: In a small bowl, loosen the creamy dressing with water in 5ml increments until drizzling consistency. Drizzle the dressing over the salad. Crumble over the drained feta and garnish with the picked parsley. LOADED CORN: Once the couscous is done, toss through the rinsed chickpeas, the diced cucumber, the rinsed blueberries and season. COUSCOUS: Boil the kettle. Place the couscous in a bowl with about 150ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.

Corn, Chickpea & Feta Salad

Reward your workday wins with this tasty triumph of a salad, Chef! Fluffy couscous, pops of sweet corn, cooling cucumber, & tart blueberries are drizzled with a creamy salad dressing and garnished with salty crumblings of feta and herbaceous parsley.

Corn, Chickpea & Feta Salad

with blueberries, cucumber & couscous

Hands on Time: 10 - 15 minutes

Overall Time: 10 - 15 minutes

Download the Recipe for 2

Ingredients:

Chickpeas
Corn
Couscous
Creamy Dressing
Cucumber
Danish-style Feta
Fresh Blueberries
Fresh Parsley

From your kitchen:

Salt & Pepper
Water

Serves 1

COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 75ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
LOADED CORN
Once the couscous is done, toss through the rinsed chickpeas, the diced cucumber, the rinsed blueberries and season.
CREAMY DRESSING
In a small bowl, loosen the creamy dressing with water in 5ml increments until drizzling consistency. Drizzle the dressing over the salad. Crumble over the drained feta and garnish with the picked parsley.

Couscous - 75ml
Corn - 50g
Chickpeas - 60g
Cucumber - 50g
Fresh Blueberries - 1 units
Creamy Dressing - 60ml
Danish-style Feta - 40g
Fresh Parsley - 3g

Download the Recipe

Serves 2

COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 150ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
LOADED CORN
Once the couscous is done, toss through the rinsed chickpeas, the diced cucumber, the rinsed blueberries and season.
CREAMY DRESSING
In a small bowl, loosen the creamy dressing with water in 5ml increments until drizzling consistency. Drizzle the dressing over the salad. Crumble over the drained feta and garnish with the picked parsley.

Couscous - 150ml
Corn - 100g
Chickpeas - 120g
Cucumber - 100g
Fresh Blueberries - 2 units
Creamy Dressing - 120ml
Danish-style Feta - 80g
Fresh Parsley - 5g

Download the Recipe

Serves 3

COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 225ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
LOADED CORN
Once the couscous is done, toss through the rinsed chickpeas, the diced cucumber, the rinsed blueberries and season.
CREAMY DRESSING
In a small bowl, loosen the creamy dressing with water in 5ml increments until drizzling consistency. Drizzle the dressing over the salad. Crumble over the drained feta and garnish with the picked parsley.

Couscous - 225ml
Corn - 150g
Chickpeas - 180g
Cucumber - 150g
Fresh Blueberries - 3 units
Creamy Dressing - 180ml
Danish-style Feta - 120g
Fresh Parsley - 8g

Download the Recipe

Serves 4

COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 300ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
LOADED CORN
Once the couscous is done, toss through the rinsed chickpeas, the diced cucumber, the rinsed blueberries and season.
CREAMY DRESSING
In a small bowl, loosen the creamy dressing with water in 5ml increments until drizzling consistency. Drizzle the dressing over the salad. Crumble over the drained feta and garnish with the picked parsley.