Orzo Salad with Chickpeas, Cucumbers, Lemon, Dill, & Feta
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.
For the Salad:
- 1 cup uncooked orzo
- 15 ounces chickpeas, drained and rinsed
- 1 cup chopped cucumber
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
- 1/4 cup diced red onion
For the Dressing:
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 tablespoon finely chopped fresh dill
- Salt and freshly ground black pepper, to taste
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.
Calories: 469kcal | Carbohydrates: 61g | Protein: 17g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 222mg | Potassium: 498mg | Fiber: 10g | Sugar: 8g | Vitamin A: 358IU | Vitamin C: 10mg | Calcium: 163mg | Iron: 4mg