Orzo Chickpea Salad
Dietitian Tip: Look for orzo pasta for this dish to boost the fiber content. Or, swap the orzo for a whole grain like quinoa, sorghum or bulgur. Including more whole grains in your diet may help reduce your cholesterol levels.
Servings and Ingredients
|1 c. orzo pasta|
|1 (15 oz) can Hy-Vee garbanzo beans (chickpeas), rinsed and drained|
|1 c. chopped cucumber|
|1 c. arugula|
|½ c. Hy-Vee sliced black olives|
|½ c. jarred Hy-Vee banana pepper slices|
|1 (4 oz) package Hy-Vee traditional crumbled feta cheese|
|¼ c. chopped fresh dill|
|¼ c. diced red onion|
|1 ½ tsp. lemon zest|
|4 tbsp. Hy-Vee Select olive oil|
|4 tbsp. fresh lemon juice|
|2 cloves garlic, minced|
|Hy-Vee salt and freshly ground Hy-Vee black pepper, to taste|
- Prepare pasta according to package directions. Rinse with cold water and drain.
- In a large bowl, combine cooled orzo, garbanzo beans, cucumbers, arugula, black olives, banana peppers, feta, dill, red onion and lemon zest.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt and black pepper. Drizzle over salad and stir until ingredients are well coated. Serve immediately or chilled.
140 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 5mg
- Sodium: 280mg
- Total Carbohydrates: 17g
- Protein: 5g
Vitamin A 2%
Vitamin C 4%
Hy-Vee weekly ad from the week of May 21, 2014.