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    You are in: Home / Recipes / Chickpea Orzo Salad Recipe
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    Chickpea Orzo Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Miss Annie in Indy's Note:

    A wonderful Greek inspired salad. Makes a great lunch meal, very filling and healthy too. Found this at a vegan web site and changed to my tastes.

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    Units: US | Metric


    1. 1
      In a saucepan, place the pasta in boiling water and cook for 9 to 11 minutes, until al dente.
    2. 2
      Drain and cool under cold running water.
    3. 3
      In a small bowl, whisk together the oil, vinegar, mustard, mint, and seasonings, forming a vinaigrette.
    4. 4
      In a large mixing bowl, combine the orzo, tomatoes, scallions, cucumber, garlic and olives.
    5. 5
      Blend in the vinaigrette, feta, and if desired, chickpeas (Also good with black beans).
    6. 6
      Chill for 1 hour before serving.
    7. 7
      Place over a bed of lettuce.

    Ratings & Reviews:

    • on November 10, 2005


      I tried this with trepidation to be honest but it turned out to be very nice indeed. I did omit the cucumber as I deeply dislike them. The feta and mint simply made the dish. I had left over and used it to stuff a pita for lunch the next day. Yummy!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chickpea Orzo Salad

    Serving Size: 1 (281 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 365.9
    Calories from Fat 113
    Total Fat 12.5 g
    Saturated Fat 4.0 g
    Cholesterol 16.8 mg
    Sodium 625.7 mg
    Total Carbohydrate 52.3 g
    Dietary Fiber 6.7 g
    Sugars 3.6 g
    Protein 12.5 g

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