Chickpea Orzo Salad Fresh (Print Version)
# Ingredients:
01 -
8 ounces dried orzo pasta
→ Dressing
02 -
6 tablespoons olive oil
03 -
2 tablespoons red wine vinegar
04 -
1 tablespoon lemon juice
05 -
2 teaspoons Dijon mustard
06 -
2 tablespoons honey
07 -
1 teaspoon Italian seasoning
08 -
Pinch of red pepper flakes
09 -
Salt and pepper to taste
→ Salad
10 -
1 ½ cups cucumbers, diced
11 -
1 ½ cups tomatoes, diced
12 -
1 can (15 ounces) garbanzo beans, drained
13 -
¼ cup red onion, diced
14 -
1 cup feta cheese
15 -
¼ cup fresh parsley, chopped
# Instructions:
01 -
Cook orzo pasta according to the package directions, then place in a colander and rinse with cold water.
02 -
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, red pepper flakes, salt, and pepper until combined.
03 -
Add the cooled orzo to a large mixing bowl, then pour in the dressing and toss until coated.
04 -
Mix in the cucumbers, tomatoes, garbanzo beans, red onion, feta cheese, and parsley.
05 -
Place the salad in the refrigerator for 1 hour, then serve.
# Notes:
01 -
Store any leftover Chickpea Orzo Salad in an airtight container in the fridge for up to 3-4 days.