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Chickpea, Feta and Orzo Salad

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Chickpea, Feta and Orzo Salad
  • Prep 15 min
  • Total 15 min
  • Servings 4
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Progresso™ chickpeas, veggies and pasta come together to make a hearty main-dish salad – that’s ready in just 15 minutes.
Updated Dec 24, 2014

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

Steps

  • 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.

Nutrition

300 Calories, 8g Total Fat, 11g Protein, 47g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
300
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.
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