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Orzo Salad with Chickpeas, Dill, and Lemon
Rating (1 Rated)

Light and full of flavor, choose this salad as a lunch entrée. Bring along a whole grain roll and a crunchy apple and you’ll be good to go for the rest of the day.
serves 4


1 cup cooked orzo

1/2 cup green onions, thinly sliced

1/2 cup (2 ounces) crumbled feta cheese

1/4 cup fresh dill, chopped

1 19 ounce can garbanzo beans, drained

3 tablespoons fresh lemon juice

1 1/2 tablespoons olive oil

1 tablespoon cold water

1/2 teaspoon salt

1/2 teaspoon garlic, minced

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  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Cook orzo according to directions, omitting salt and fat.  Drain and rinse with cold water, drain.
  2. Combine orzo, onions, cheese, dill and garbanzo beans in a large bowl, tossing gently to combine.
  3. Combine lemon juice and remaining ingredients in a small bowl and sti with a wire whisk. Drizzle over pasta mixture, toss gently to coat.


Per serving: 327 calories, 10g fat, 48g carbohydrates, 11g protein, 5g fiber, 641 mg sodium

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