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Orzo salad with chickpeas, feta, lemon and dill

Orzo salad with chickpeas, feta, lemon and dill


1 teaspoon freshly grated lemon zest
1 1/2 tablespoons  fresh lemon juice
4 teaspoons  extra-virgin olive oil
1 cup  cooked whole-wheat orzo pasta (1/3 cup dry), prepared without salt, drained and cooled
small zucchini, diced
1 cup  no-salt-added canned chickpeas, rinsed and drained
1/2 cup (2 ounces)  reduced-fat feta cheese, crumbled
2 teaspoons  chopped fresh dill, or 1/2 teaspoon dried dillweed


In a large bowl, whisk together lemon zest, lemon juice, and oil. Add the orzo, zucchini, chickpeas, feta and dill. Gently toss to coat. Let stand 30 minutes to blend flavors.



10 minutes

Prep Time

None (1/2 hour standing time)

Cook Time

Nutrition facts

Serving Size 1/2 cup
Calories 140        
Fat 5 g
Sat Fat 1.5 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 140 mg
Carbohydrate 18 g
Fiber 3 g
Protein 7.5 g

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