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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Orzo Salad with Chickpeas, Dill, and Lemon

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

Cooking Light AUGUST 2002

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

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.

Nutritional Information

Amount per serving
  • Calories: 327
  • Calories from fat: 29%
  • Fat: 10.4g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1.8g
  • Protein: 10.8g
  • Carbohydrate: 47.6g
  • Fiber: 4.9g
  • Cholesterol: 13mg
  • Iron: 3mg
  • Sodium: 641mg
  • Calcium: 107mg
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Orzo Salad with Chickpeas, Dill, and Lemon recipe

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