Orzo Salad

• servings: 6 servings
• active time: 20 minutes
• total time: 25 minutes

Ingredients

1½ cups orzo pasta (or ½ pound)

1 can (15 oz) chickpeas (or 1½ cups cooked chickpeas)

1½ cups cherry tomatoes (quartered)

1½ cups cucumber (diced)

½ cup olives (sliced)

⅓ cup red onion (chopped)

⅓ cup parsley (chopped)

2 ounces feta (or non-dairy feta)

4 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice (+ the zest of ½ lemon)

1 tablespoon mustard

1 tablespoon maple syrup (or honey)

¾ teaspoon salt

¼ teaspoon black pepper

Directions

In a medium bowl, whisk the dressing ingredients: 4 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon mustard, 1 tablespoon maple syrup, ¾ teaspoon salt, and ¼ teaspoon black pepper.

Add 1 can (15 oz) chickpeas (drained and rinsed), toss, and set aside for 10 minutes.

Cook 1½ cups orzo pasta in a large pot of salted boiling water per package instructions.

When the pasta is al dente, drain and rinse it under cold water for 15 seconds to prevent it from overcooking.

To a large bowl, add the cooked orzo pasta, the chickpeas with the dressing, 1½ cups cherry tomatoes (quartered), 1½ cups cucumber (diced), ½ cup olives (sliced), ⅓ cup red onion (chopped), and ⅓ cup parsley (chopped).

Toss, then taste and adjust for salt before serving.

Optionally you can crumble in 2 ounces feta and a pinch of dried oregano.

Nutrition

• Calories: 323 kcal
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Cholesterol: 8 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 9 g