Orzo-Chickpea Salad
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Dried cranberries add just the right touch to this unique salad.
Ingredients
Uncooked orzo
8 oz
Zucchini
2 small, chopped
Table salt
⅛ tsp(s), or to taste
Fresh parsley
¼ cup(s), leaves, firmly packed, chopped
Cooked chickpeas (garbanzo beans)
15 oz, or canned chick peas, drained and rinsed
Dried cranberries
½ cup(s)
Olive oil
1 tsp(s), extra-virgin
Red wine vinegar
¼ cup(s)
Black pepper
⅛ pinch(es), or to taste
Instructions
1
Cook orzo according to package directions; drain and set aside.
2
Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Sauté zucchini, lightly salting it as it cooks, until slightly crisp, about 2 to 3 minutes; allow to cool.
3
Place zucchini in a large bowl and add remainng ingredients (including orzo). Allow salad to marinate in refrigerator for at least half an hour before serving. It may be served cold or at room temperature.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.