Orzo Salad with Chickpeas, Dill and Lemon

  • Currently 4/5
An easy four-ingredient dressing brings bright flavor to a dinner salad packed with fresh veggies, herbs, and feta cheese.
1 cup uncooked orzo
1/2 cup thinly sliced green onions
1/2 cup (2 oz) crumbled feta cheese
1/4 cup chopped fresh dill
1 (19 oz) can chickpeas (garbanzo beans), drained
3 Tbsps fresh lemon juice
1 1/2 Tbsps extra-virgin olive oil
1 Tbsp cold water
1/2 tsp salt
1/2 tsp bottled minced garlic
1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
2. Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine.
3. Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.
Yield: 4 (1 1/4 cup) servings

Calories: 327
Total fat: 10.4g
Fiber: 4.9g
Sodium: 641mg
Meal   LunchDish   Salad
Main Ingredient   Beans/Legumes 
Features   Vegetarian

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