Orzo-Chickpea Salad

7
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

cooking spray

1 spray(s)

uncooked zucchini

2 small, chopped

table salt

tsp, or to taste

fresh parsley

¼ cup(s), leaves, firmly packed, chopped

chickpeas (15 oz)

15 oz, drained and rinsed

dried cranberries

½ cup(s)

olive oil

1 tsp, extra-virgin

red wine vinegar

¼ cup(s)

black pepper

tsp, or to taste

Instructions

  1. Cook orzo according to package directions; set aside.
  2. 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.
  3. 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.

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