Orzo Salad with Chickpeas, Dill, and Lemon
By sheilaolim
Nutritional Information
Amount per serving 1 1/4 cups
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
- 4
4.5/5
(23 Votes)
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
Step 1
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.
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