Orzo Salad with Chickpeas, Dill, and Lemon

By gvcathy

Cooking Light

AUGUST 2002

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

Details

Servings 4
Adapted from myrecipes.com

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.