Description
1 cup orzo pasta
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup feta cheese, crumbled
1/2 cup cucumber, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup Kalamata olives, sliced
1/4 cup fresh parsley, chopped
1 tbsp olive oil
2 tbsp lemon juice
1 tsp dried oregano
Salt and black pepper to taste
Directions:
Cook the orzo according to package directions. Drain and rinse with cold water to cool.
In a large bowl, combine the cooked orzo, chickpeas, feta, cucumber, cherry tomatoes, red onion, olives, and parsley.
In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Let the salad sit for 10 minutes for the flavors to meld.
Serve chilled or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 310 per serving Servings: 4 servings
