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Chickpea, Feta and Orzo Salad
cup uncooked orzo or rosamarina pasta (6 oz)
1/2 teaspoons fresh lemon juice
tablespoon extra-virgin olive oil
1/2 cup chopped English (seedless) cucumber
tablespoons finely chopped red onion
tablespoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
large tomato, chopped (1 cup)
can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1/3 cup crumbled tomato-basil feta cheese
Cook pasta as directed on package, omitting salt and oil. Drain and rinse with cold water; drain well.
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.
In large bowl, gently toss tomato and chickpeas; stir in pasta, remaining 1/4 teaspoon salt and the cucumber mixture. Add cheese; toss gently.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
3 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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