NUTRITION

SERVINGS

INGREDIENTS

2 oz Feta Cheese

1/2 cup Cooked Chickpeas

1/2 cup Cooked Lentils

1 medium Tomato, chopped

1/2 medium Cucumber, diced

1/2 medium Red Bell Pepper, chopped

1/4 medium Red Onion, thinly sliced

5 Kalamata Olives, pitted and sliced

2 large Egg Whites

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley, chopped

1 tsp Dried Oregano

PREPARATION

• 1

  In a small bowl, combine crumbled feta with dried oregano, a pinch of salt, and a little lemon juice to let it marinate for at least 10 minutes.

• 2

  Rinse and drain the cooked chickpeas and lentils if necessary. Set aside.

• 3

  Chop the tomato, cucumber, red bell pepper, and red onion into bite-sized pieces and place them in a large mixing bowl.

• 4

  Add the kalamata olives and chopped fresh parsley to the bowl with the veggies.

• 5

  Lightly whisk the extra virgin olive oil with the remaining lemon juice and a dash of salt and pepper to create a simple dressing.

• 6

  Pour the dressing over the salad and toss gently to combine.

• 7

  Fold in the marinated feta and gently mix in the egg whites, ensuring they are evenly distributed.

• 8

  Taste and adjust the seasoning with additional salt, pepper, or herbs if needed. Serve immediately and enjoy the fresh Mediterranean flavors.