Chickpea, feta and orzo salad


Chickpea, feta and orzo salad

Servings: 4

Preparation time: 30 min



1 cup uncooked orzo or rosamarina pasta (6 oz)

4 1/2 teaspoons lemon juice

1 tablespoon olive oil

1/2 cup chopped English (seedless) cucumber

2 tablespoons finely chopped red onion

1 tablespoon chopped fresh thyme leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 large tomato, chopped (1 cup)

1 can (15 oz) chickpeas (garbanzo beans), drained, rinsed

1/3 cup crumbled tomato-basil feta cheese



1. Cook pasta as directed on package, omitting salt and oil; drain. Rinse with cold water to cool; drain well.

2. Meanwhile, in medium bowl, stir lemon juice and oil with whisk. Stir in cucumber, onion, thyme, 1/4 teaspoon of the salt and the pepper.

3. In large bowl, gently toss tomato and chickpeas. Stir in pasta, remaining 1/4 teaspoon salt and the cucumber mixture. Add cheese; toss gently.



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