Orzo Salad with Chickpeas, Cucumbers, Lemon, Dill, & Feta
Recipe from Two Peas and Their Pod
Whole wheat orzo pasta salad with chickpeas, cucumbers, lemon, dill, red onion, and feta cheese. This salad is great served as a side dish or main dish.
Prep Time10 minutesmins
Cook Time8 minutesmins
Total Time18 minutesmins
Course: Salad
Cuisine: American
Servings: 4
Calories: 469kcal
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Ingredients
For the Salad:
1cupuncooked orzo
15ounces chickpeas,drained and rinsed
1cupchopped cucumber
1/2cupcrumbled feta cheese
1/4cupchopped fresh dill
1/4cupdiced red onion
For the Dressing:
3tablespoonsolive oil
3tablespoonsfresh lemon juice
1clovegarlic,minced
1tablespoonfinely chopped fresh dill
Salt and freshly ground black pepper,to taste
Instructions
Cook orzo pasta according to package directions. Drain the orzo and rinse with cold water to stop the cooking and to wash away some of the starches. Allow the pasta to cool.
In a large bowl, combine orzo, chickpeas, cucumbers, feta, dill, and red onion.
In a small bowl, whisk together olive oil, lemon juice, garlic, dill, salt, and pepper. Drizzle over salad and stir until ingredients are well coated. Serve immediately or chilled.