EATING
Orzo salad with chickpeas, feta, lemon and dill
Orzo salad with chickpeas, feta, lemon and dill
Ingredients
| 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 |
| 1 | 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 |
Directions
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.
6
Servings
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 |
