Description
A refreshing salad featuring orzo, chickpeas, cucumbers, lemon, dill, and feta.
Ingredients
Scale
- 1 cup uncooked orzo
- 15 ounces chickpeas, drained and rinsed
- 1 cup chopped cucumber
- 1/2 cup crumbled feta cheese (made without animal rennet)
- 1/4 cup chopped fresh dill
- 1/4 cup diced red onion
- 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
Instructions
- Cook orzo according to package directions. Drain and rinse with cold water to stop cooking and remove excess starch. Let cool.
- In a large bowl, combine cooled orzo, chickpeas, cucumber, feta, dill, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, garlic, dill, salt, and pepper.
- Pour dressing over the salad and toss until well coated.
- Serve immediately or chilled.
Notes
- Best served chilled for enhanced flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 469
- Sugar: 8 g
- Sodium: 222 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 10 g
- Protein: 17 g
- Cholesterol: 17 mg
Keywords: Orzo Salad, Chickpeas, Cucumbers, Lemon, Dill, Feta