Orzo Salad with Chickpeas, Dill, and Lemon

Orzo Salad with Chickpeas, Dill, and Lemon Recipe
Randy Mayor; Melanie J. Clarke
An easy four-ingredient dressing brings bright flavor to a dinner salad packed with fresh veggies, herbs, and feta cheese.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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

Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine.

Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

Note:

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.

August 2002
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