Herb-Lovers Lemony Orzo Salad
Ingredients
-
12
ounces
uncooked orzo
-
2
large handfuls
fresh baby spinach, chopped
-
1
15-ounce can
chickpeas, rinsed and drained
-
1
unit
English cucumber, diced
-
½
small
red onion, diced
-
1
cup
roughly-chopped fresh basil leaves
-
1
cup
roughly-chopped fresh mint leaves
-
1–2
unit
lemons, zested and juiced
-
¼
cup
olive oil
-
to taste
unit
sea salt and freshly-cracked black pepper
-
½
cup
crumbled feta or goat cheese (optional)
Instructions
- Cook the orzo in generously-salted water until al dente, then drain and rinse with cold water until chilled.
- Combine the cooked orzo with the remaining ingredients in a large mixing bowl and toss until evenly combined.
- Taste the salad and season with salt, pepper, and extra lemon juice as needed.
- Serve immediately or cover and refrigerate for up to 3 days.
Nutrition Facts (estimated)
Servings
4-6
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
200mg
Cholesterol
10mg
You might also like