Name: Whole-wheat orzo salad with chickpeas and feta
Total time: 30 min
Yield: 4 servings
Ingredients: 6 oz dry whole-wheat orzo (170 g); 1 can (15 oz) chickpeas, drained and rinsed; 10 oz grape tomatoes, halved; 1 cucumber (8¼ inch), diced; ½ small red onion, finely diced; 10 large ripe olives, sliced; 2 cups baby spinach, chopped; 1 cup chopped fresh parsley; 2 oz feta cheese, cut in small cubes; 2 tbsp olive oil; 1½ fl oz lemon juice (3 tbsp); 2 tbsp red wine vinegar; 1 tsp dried oregano; 1 tsp garlic powder; ½ tsp black pepper; ¼ tsp salt; water for boiling the orzo

Ingredients

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6 oz dry whole-wheat orzo
1 can (15 oz) chickpeas, drained and rinsed
10 oz grape tomatoes, halved
1 cucumber (8¼ inch), diced
½ small red onion, finely diced
10 large ripe olives, sliced
2 cups baby spinach, chopped
1 cup chopped fresh parsley
2 oz feta cheese, cut in small cubes
2 tbsp olive oil
1½ fl oz lemon juice (3 tbsp)
2 tbsp red wine vinegar
1 tsp dried oregano
1 tsp garlic powder
½ tsp black pepper
¼ tsp salt
water for boiling the orzo

Method

Nutrition

Estimated

Per bowl (about 2¾ cups) · serving size 1 of 4

Calories392

Total fat	14.3 g
Saturated fat	3.5 g
Sodium	552 mg
Total carbohydrate	56.5 g
Dietary fiber	10.6 g
Total sugars	7.7 g
Protein	14.8 g

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