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Orzo Salad with Chickpeas, Feta, Lemon and Dill

Orzo Salad with Chickpeas, Feta, Lemon and Dill

Ingredients

1 teaspoon freshly grated lemon zest
1 1/2 tablespoons  fresh lemon juice
4 teaspoons  extra-virgin olive oil
1 cup  cooked whole-wheat orzo pasta (1/3 cup dry), prepared without salt, drained and cooled
small zucchini, diced
1 cup  no-salt-added canned chickpeas, rinsed and drained
1/2 cup (2 ounces)  reduced-fat feta cheese, crumbled
2 teaspoons  chopped fresh dill, or 1/2 teaspoon dried dillweed

Directions

In a large bowl, whisk together lemon zest, lemon juice, and oil. Add the orzo, zucchini, chickpeas, feta and dill. Gently toss to coat. Let stand 30 minutes to blend flavors.

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6

Servings

10 minutes

Prep Time

None (1/2 hour standing time)

Cook Time


Nutrition Facts

Serving Size 1/2 cup
Calories 140        
Fat 5 g
Sat Fat 1.5 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 140 mg
Carbohydrate 18 g
Fiber 3 g
Protein 7.5 g
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