Chickpea, feta and orzo salad
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.