Orzo Salad with Chickpeas, Dill, and Lemon
YIELD: 4 servings (serving size: 1-1/4 cups)
1 cup uncooked orzo (rice-shaped pasta)
1/2 cup thinly sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh dill
1 (19-ounce) can chickpeas (garbanzo beans), drained
3 tablespoons fresh lemon juice
1-1/2 tablespoons extra-virgin olive oil
1 tablespoon cold water
1/2 teaspoon salt
1/2 teaspoon bottled minced garlic
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine.
Combine juice and remaining ingredients in a small bowl, stirring with
a whisk. Drizzle over pasta mixture; toss gently to coat.
"The bright flavor of this salad pairs well with a crisp romaine-mint side salad. If you're not a big dill fan, use half the amount. Quick-cooking couscous can replace the orzo." - Cooking Light- 08/16/02
Note from the contributor: "I made a lot of big changes to the recipe - I'll have to document them for you sometime. The biggest change was that I used cilantro instead of dill."
Contributor: Ray Ray