Monday, April 27, 2015

Chickpea Orzo Salad

I love a fabulous pasta salad, but this chickpea orzo salad is one of my faves.  It is super fresh and light, which makes it the perfect Spring salad!  I ate this for lunch literally all week and preferred it cold.  Enjoy!

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1 cup uncooked orzo
1 (15-ounce) can chickpeas, drained and rinsed
1 cucumber, chopped
1/2 cup crumbled feta cheese (I used fat free and may or may not have had a heavy hand)
1/4 cup chopped fresh dill
1 red onion, diced (I used almost the whole onion)


For the Dressing:
3 tablespoons olive oil
3 lemons, juiced
1 clove garlic, minced

Salt and black pepper, to taste




  • Cook orzo pasta according to directions
  •  In a large bowl, combine orzo, chickpeas, cucumbers, feta, dill and red onion. 
  •  In a small bowl, whisk together olive oil, lemon juice, garlic, salt and pepper. Add the dressing to the salad and toss until everything is mixed.



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1 comment:

  1. This sound yummy

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