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
Table salt
0.125 tsp
Fresh parsley
0.25 cup(s)
Canned chickpeas
15 oz
Dried cranberries
0.5 cup(s)
Olive oil
1 tsp
Red-wine vinegar
0.25 cup(s)
Black pepper
0.125 tsp
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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