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Photo of Orzo-Chickpea Salad by WW

Orzo-Chickpea Salad

7
Points® value
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.

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