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Chickpea, Feta and Orzo Salad
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-
Prep
15
min
-
Total
15
min
-
Servings
4
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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
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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.
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Nutrition Facts
Serving Size:
1 Serving
- Total Fat
- 8g
- 0%
- Sodium
- 490mg
- 0%
- Total Carbohydrate
- 47g
- 0%
- Protein
- 11g
- 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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