Salads come in all shapes and sizes, and can feature a versatile mix of ingredients to help customize their flavor. They’re also refreshing and easy to prepare and serve on hot days or nights.
“Chickpea, Feta and Orzo Salad” puts a Mediterranean-style twist on a 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 pre-chopped 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.
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