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. Orzo and chickpeas go surprisingly well together and create a delicious heartiness that allows you to serve this salad as an entrée. The best part is you can serve it cold or at room temperature and let it hang out in the fridge to marinate in case you want to use it as part of a larger menu. A simple dressing of red wine vinegar and good-quality olive oil is all you need to tie it all together.
Ingredients
Uncooked orzo
8 oz
Cooking spray
1 spray(s)
Uncooked zucchini
2 small, chopped
Table salt
⅛ tsp, or to taste
Fresh parsley
¼ cup(s), leaves, firmly packed, chopped
Canned chickpeas
15 oz, drained and rinsed
Dried cranberries
½ cup(s)
Olive oil
1 tsp, extra-virgin
Red wine vinegar
¼ cup(s)
Black pepper
⅛ tsp, or to taste
