Orzo and Garbanzo Bean Salad
This fresh Orzo and Garbanzo Bean Salad is made with tomatoes, cucumbers, and feta cheese, and drizzled with a light lemony vinaigrette.
Ingredients
- 1 pound whole wheat orzo, I buy DeLallo
- 2 Tbsp. olive oil, divided
- 1 medium sweet onion, chopped
- 1 15 oz. cans Garbanzo Beans, drained and rinsed
- 2 cups halved grape tomatoes
- 2 cups diced cucumbers, I love English cucumbers
- 4 oz. feta cheese
- ¼ cup thinly sliced basil
Make the light dressing:
- ½ cup fresh lemon juice
- 4 Tbsp. olive oil
- 2 tsp. kosher salt
- Fresh cracked pepper
Instructions
- Bring a pot of well-salted water to a boil. Cook pasta until al dente, according to package instructions. Drain and toss with a little bit of olive oil to prevent sticking. Set aside.
- Heat 1 Tbsp. olive oil in a medium skillet over medium heat; add the onion and cook until tender, 6-8 minutes, stirring often. Remove from heat and allow to cool.
- Place the cooled pasta in a large bowl. Add the drained garbanzo beans, tomatoes, cucumbers, basil, and cooled onions.
Make the light dressing:
- In a small bow, mix the lemon juice and 4 Tbsp. olive oil; salt and pepper to taste. Pour over the salad mixture and gently mix together.
- Sprinkle with feta cheese. Drizzle with remaining 1 Tbsp. olive oil; serve.
- Optional to sprinkle with more chopped basil.
Notes
Reposted from May 2017.
Nutrition Facts
Calories: 291kcal, Carbohydrates: 50g, Protein: 10g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 13mg, Sodium: 822mg, Potassium: 339mg, Fiber: 3g, Sugar: 5g, Vitamin A: 439IU, Vitamin C: 14mg, Calcium: 105mg, Iron: 1mg