Mediterranean Orzo Salad
Mediterranean Orzo Salad with chickpeas, feta, cucumber, olives, tomatoes and herbs, tossed in a fresh lemon oregano dressing.
Servings: 4
Calories: 418kcal
Ingredients
For the Salad
- 1 cup uncooked orzo 170 g
- 15 ounce can chickpeas (425g) drained and rinsed
- 1 cup halved cherry tomatoes 150 g
- 1 cup chopped cucumber 150 g
- ½ cup crumbled feta cheese 75 g
- ½ cup pitted Kalamata olives 75 g
- ¼ cup finely chopped red onion 30 g
- ¼ cup chopped fresh parsley 15 g
For the Lemon Oregano Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook the orzo in salted boiling water according to package directions. Drain and let cool.
- In a large bowl, combine the cooled orzo, chickpeas, cherry tomatoes, cucumber, feta, olives, red onion, and parsley.
- In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, oregano, salt, and pepper.
- Pour dressing over the salad and toss until evenly coated.
- Chill for 20 minutes before serving if possible, or serve immediately.
Nutrition
Calories: 418kcal | Carbohydrates: 48g | Protein: 14g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 781mg | Potassium: 412mg | Fiber: 7g | Sugar: 3g | Vitamin A: 377IU | Vitamin C: 13mg | Calcium: 166mg | Iron: 3mg