Mediterranean Chickpea and Orzo Salad

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September 29, 2017

Recipe by Bowl of Delicious


1 cup whole wheat orzo

2 teaspoons kosher salt, divided

2 cups packed baby arugula, spinach, or a combination or both, roughly chopped

¼ cup olive oil, divided, plus more for serving

juice of one lemon (about 2 tablespoons)

2 cloves garlic, minced (or one large clove)

1 15.5 oz. can chickpeas, drained and rinsed

4 oz. feta cheese, chopped or crumbled

1 cup Kalamata olives, pitted and halved

½ cup sun dried tomatoes packed in oil, minced

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

½ cup slivered almonds, toasted


1For directions visit Bowl of Delicious


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