Ingredients
Scale
- 12 oz orzo
- 1.5 cups cherry tomatoes (halved)
- 1 cup Kalamata olives (pitted and sliced)
- 1.25 cups crumbled feta cheese
- 1 cup chickpeas (canned, rinsed, and drained)
- 1/2 red onion (thinly sliced)
- 1/2 cup cucumber (diced)
- 4 tbsp fresh parsley (chopped)
- 1/3 cup olive oil
- 1.5 lemons, juiced
- 2 garlic cloves (minced or grated)
- 1/4 tsp dried oregano
- salt to taste
- black pepper to taste
Instructions
- Cook the orzo in boiling salted water according to package instructions until al dente. Drain and rinse under cold water.
- Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a mixing bowl.
- In a large bowl, combine cooked orzo with cherry tomatoes, olives, feta cheese, chickpeas, red onion, cucumber, and parsley. Pour dressing over the top and toss gently.
- Cover and refrigerate for at least one hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg