Description
1 cup orzo pasta
1 cup canned chickpeas, drained and rinsed
1/3 cup dried cranberries
1/4 cup crumbled feta cheese
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
1/4 cup toasted pine nuts (optional)
For the Lemon Oregano Dressing:
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and black pepper to taste
Directions:
Cook the orzo pasta according to package instructions, then drain and set aside to cool.
In a large bowl, combine the cooled orzo, chickpeas, dried cranberries, feta, red onion, parsley, and toasted pine nuts (if using).
In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and black pepper until fully combined.
Pour the dressing over the salad and toss to coat all evenly.
Chill the salad in the fridge for at least 30 minutes before serving to allow the flavors to meld together.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 220 kcal per serving
Servings: 4
