Orzo Salad With Chickpeas, Dill, and Lemon |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Cooking Light, AUGUST 2002 Ingredients:
1 cup uncooked orzo pasta (rice-shaped pasta) |
1/2 cup thinly sliced green onion |
1/2 cup crumbled feta cheese |
1/4 cup chopped fresh dill |
1 (19 ounce) can chickpeas, drained (garbanzo beans) |
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 |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
2. Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine.
3. Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.
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