Description
For the Orzo
1 1/2 cups orzo pasta
1 cup canned chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/2 cup ricotta cheese
1/3 cup dried cranberries
1/4 cup toasted walnuts, chopped
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste
For the Lemon Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper, to taste
Directions
Cook orzo pasta according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, garlic, salt, and black pepper.
In a large mixing bowl, combine cooked orzo, chickpeas, feta cheese, ricotta cheese, dried cranberries, and toasted walnuts.
Drizzle the lemon vinaigrette over the orzo mixture and toss gently to combine.
Garnish with fresh parsley and additional black pepper before serving.
Serve immediately or chill for 20 minutes to enhance flavors.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 400 per serving, Servings: 4
