Chickpea Orzo Salad with Lemon-Dill Dressing
Ingredients
The salad
-
1
cup
uncooked orzo
-
1
15 oz can
chickpeas, drained and rinsed
-
1½
cups
English cucumber, chopped
-
1
cup
feta cheese, crumbled
-
½
cup
red onion, diced
-
½
cup
raw almonds, chopped
The dressing
-
⅓
cup
olive oil
-
1
medium
lemon, juiced
-
¼
cup
fresh dill, finely chopped
-
1
clove
garlic, minced
-
2
teaspoons
cumin
-
1
teaspoon
sea salt
-
½
teaspoon
ground black pepper
Instructions
- 1. Cook the orzo according to package directions in boiling water.
- 2. While the orzo cooks, chop the cucumber and almonds, dice the onion, and crumble the feta cheese. Place these in a large bowl.
- 3. Once the orzo is cooked, drain and rinse it with cold water to remove excess starch, then add it to the bowl with the other ingredients.
- 4. In a separate bowl, whisk together the dressing ingredients until fully combined.
- 5. Pour the dressing over the salad and toss to combine. Serve immediately or store leftovers in an airtight container in the fridge for up to three days.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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