Chickpea, Feta and Orzo Salad

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4

Ingredients

Ingredients

1
cup uncooked orzo or rosamarina pasta (6 oz)
4
1/2 teaspoons fresh lemon juice
1
tablespoon extra-virgin 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) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1/3 cup crumbled tomato-basil feta cheese

Directions

Directions

  • 1 Cook pasta as directed on package, omitting salt and oil. Drain and rinse with cold water; drain well.
  • 2 Meanwhile, in medium bowl, stir lemon juice and oil with wire 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.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
% Daily Value
Total Fat
8g
0%
Saturated Fat
1 1/2g
0%
Sodium
490mg
0%
Total Carbohydrate
47g
0%
Dietary Fiber
5g
0%
Protein
11g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.