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Orzo Salad with Chickpeas, Dill, and Lemon

Randy Mayor; Melanie J. Clarke
Yield

4 servings (serving size: 1 1/4 cups)

An easy four-ingredient dressing brings bright flavor to a dinner salad packed with fresh veggies, herbs, and feta cheese.

Ingredients

  • 1 cup uncooked orzo (rice-shaped pasta)
  • 1/2 cup thinly sliced green onions
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/4 cup chopped fresh dill
  • 1 (19-ounce) can chickpeas (garbanzo beans), drained
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon cold water
  • 1/2 teaspoon salt
  • 1/2 teaspoon bottled minced garlic

Nutrition Information

  • calories 327
  • caloriesfromfat 29 %
  • fat 10.4 g
  • satfat 2.9 g
  • monofat 5.1 g
  • polyfat 1.8 g
  • protein 10.8 g
  • carbohydrate 47.6 g
  • fiber 4.9 g
  • cholesterol 13 mg
  • iron 3 mg
  • sodium 641 mg
  • calcium 107 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.

    Cooking Pasta
  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.