- Total Time
Dried cranberries add just the right touch to this unique salad.
uncooked orzo8 oz
cooking spray1 spray(s)
uncooked zucchini2 small, chopped
table salt⅛ tsp, or to taste
fresh parsley¼ cup(s), leaves, firmly packed, chopped
chickpeas (15 oz)15 oz, drained and rinsed
dried cranberries½ cup(s)
olive oil1 tsp, extra-virgin
red wine vinegar¼ cup(s)
black pepper⅛ tsp, or to taste
- Cook orzo according to package directions; set aside.
- Meahnwhile, coat a large nonstick skillet with cooking spray and heat over medium-high heat. Sauté zucchini, lightly salting it as it cooks, until slightly crisp, about 2 to 3 minutes; allow to cool.
- Place zucchini in a large bowl and add remaining ingredients (including orzo); toss to combine. Allow salad to marinate in refrigerator for at least half an hour before serving. It may be served cold or at room temperature.