Ingredients
Scale
- 1 pound orzo
- 1 large English cucumber
- 2 cups cherry tomatoes
- 1/2 cup kalamata olives
- 1 small red bell pepper
- 1 small green pepper
- 1 can (15.5 oz) chickpeas
- 1 small red onion
- 8 oz feta cheese
- 1/2 cup olive oil
- 2 cloves garlic
- 3 tablespoons red wine vinegar
- 1 and 1/2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 and 1/2 teaspoons Dijon mustard
- 1 teaspoon fresh oregano
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons kalamata olives
Instructions
- Cook the orzo in salted boiling water for 7-8 minutes until al dente. Drain and rinse under cold water.
- In a large bowl, combine cooled orzo with diced vegetables, chickpeas, feta cheese, and olives.
- Whisk together olive oil, garlic, vinegar, lemon juice, mustard, oregano, sugar, salt, and pepper for the dressing.
- Pour dressing over the salad mixture and toss gently until combined.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Sides
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg