Home Court Cuisine Orzo Salad with Chickpeas

Orzo Salad with Chickpeas


Gail Bell, Bisty Grant, Thursday Women, B5

1          cup orzo pasta
1 ½      cup green onions, thinly sliced
½         cup reduced-fat crumbled feta cheese
¼          cup fresh dill, chopped
1          15 oz. can reduced-sodium chickpeas (garbanzo beans), rinsed
3          Tbsp. fresh lemon juice
1 ½      Tbsp. extra virgin olive oil
1          Tbsp. cold water
½         tsp. coarse salt
½         tsp. garlic, minced

Cook pasta according to directions on box; drain and rinse in cold water. In large bowl, combine cooked pasta, green onions, feta cheese, dill, and chickpeas; tossing gently to combine. In a small bowl, whisk together lemon juice, olive oil, water, salt, and garlic. Drizzle over pasta; toss to coat.

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