• 3 ½ Cups Cooked Couscous, cooled
• 3 Small Cucumbers, cut in half then quartered
• ½ Cup Matchstick Carrots
• ½ Cup Kale, Shredded Fine
• 1-2 Avocado, diced
• 1/3 Cup Fresh Parsley, chopped fine
• ½ Cup Pecans, roasted and salted
• 1 15 oz. Can Chickpeas, rinsed and drained
• 1-2 Cloves of Garlic, minced
• ½ Cup Feta, crumbled or cubed

Dressing

• Juice of 1 Lemon
• ¼ Cup Olive Oil
• Salt and Pepper