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Chickpea, Feta and Orzo Salad
Chickpea, Feta and Orzo Salad
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Prep Time:
15 minutes
Total Time:
15 minutes
Speedy chickpea veggie pasta salad made with Progresso™ in 15 minutes.
Ingredients:
  • 1 cup uncooked orzo or rosamarina pasta (6 oz)
  • 4 1/2 teaspoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped English (seedless) cucumber
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 large tomato, chopped (1 cup)
  • 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
  • 1/3 cup crumbled tomato-basil feta cheese
Instructions:
  • Cook the pasta according to package instructions, without adding salt or oil. Once cooked, rinse the pasta with cold water, then drain and let it thoroughly dry.
  • In a medium bowl, whisk together the lemon juice and oil. Add in the cucumber, onion, thyme, 1/4 teaspoon of salt, and pepper.
  • Combine tomatoes and chickpeas in a large bowl, mix in pasta, remaining 1/4 teaspoon of salt, and cucumber mixture. Add cheese and toss everything gently.

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