Description
This refreshing summer dish is packed with flavor. Tender orzo pasta mingles with crisp veggies, all tossed in a light and zesty lemon vinaigrette.
Ingredients
Scale
Salad Ingredients:
- 1 cup dry orzo
- 1 cup sliced english cucumber
- 1 cup cherry tomatoes, halved
- ½ cup chickpeas
- ½ pitted kalamata olives
- ½ cup feta
- 2 Tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
Dressing Ingredients:
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 2 tbsp fresh dill
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F.
- Drain and rinse chickpeas and place on a clean kitchen towel to dry.
- Put dry chickpeas on a parchment lined baking sheet. Drizzle 1 Tbsp of olive oil, season with garlic powder and paprika. Bake for 20 minutes. Allow to cool.
- Meanwhile, cook orzo according to the package directions. Once done, drizzle a small amount of olive oil on the orzo and spread out on a plate to slightly cool.
- Slice the cucumber and cherry tomatoes.
- Once everything is room temperature combine all the salad ingredients in a large bowl.
- Mix dressing ingredients together and toss with the salad.
Notes
For the best taste chill the salad for an hour before serving.
- Prep Time: 10 minutes
- Cooling Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size:
- Calories: 243
- Sugar: 2.4 g
- Sodium: 766.3 mg
- Fat: 15.4 g
- Carbohydrates: 20.8 g
- Fiber: 2.4 g
- Protein: 6.4 g
- Cholesterol: 13.4 mg