Tangy cheese gives this salad a kick
Chickpea, Feta and Orzo Salad” puts a Mediterranean- style twist on the summer salad. Feta cheese gives it richness and tang, while chickpeas pack a protein- and fiber-laden punch.
Chickpea, Feta and Orzo Salad puts a Mediterranean-style twist on the summer salad. Feta cheese gives it richness and tang, while chickpeas pack a protein- and fiber-laden punch.
Enjoy this recipe, courtesy of “Cooking Light Fresh Food Superfast” (Oxmoor House) by the Cooking Light kitchens.
Chickpea, Feta and Orzo Salad Serves 4
1 cup uncooked orzo Cucumber-Thyme Relish (see below) 1 cup refrigerated prechopped tomatoes 1 16-ounce can chickpeas, rinsed and drained 1⁄4 teaspoon salt 1/3 cup (1.3 ounces) crumbled feta cheese with basil and sun-dried tomatoes 1. Cook pasta according to package directions; drain and rinse under cold water. Drain well. While pasta cooks, prepare Cucumber-Thyme Relish.
2. Combine tomato and chickpeas in a large bowl, tossing gently; stir in pasta, salt, and Cucumber-Thyme Relish. Add feta cheese; toss gently.
Cucumber-Thyme Relish Yields 2⁄3 cup 11⁄2 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil 1⁄2 cup chopped English cucumber 2 tablespoons finely chopped red onion 1 tablespoon fresh thyme leaves 1⁄4 teaspoon salt 1⁄4 teaspoon freshly ground black pepper Combine lemon juice and olive oil in a medium bowl, stirring with a whisk. Stir in cucumber and remaining ingredients.
