Orzo Salad with Chickpeas, Dill, and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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An easy four-ingredient dressing brings bright flavor to a dinner salad packed with fresh veggies, herbs, and feta cheese. Ingredients:
1 cup uncooked orzo (rice-shaped pasta) |
1/2 cup thinly sliced green onions |
1/2 cup (2 ounces) crumbled feta cheese |
1/4 cup chopped fresh dill |
1 (19-ounce) can chickpeas (garbanzo beans), drained |
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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