How To Make Lemony Orzo Salad
A tangy and umami-filled flavor will welcome you when you try this lemony orzo salad. The additional flavors from the herbs give the lemon base depth.
Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes
Serves:
Ingredients
- 12ozuncooked orzo
- 2largehandfuls fresh baby spinach,chopped
- 15ozchickpeas
- 1English cucumber,diced
- half a small red onion,diced
- 1cupfresh basil leaves,roughly-chopped
- 1cupfresh mint leaves,roughly-chopped
- 2lemons,zested and juiced
- ¼cupolive oil
- sea salt and freshly-cracked black pepper,to taste
- ½cupcrumbled feta,or goat cheese, optional
Instructions
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Cook the pasta in a large stockpot of generously salted water until al dente, according to package instructions.
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Drain pasta. Rinse thoroughly in a strainer with cold water until the pasta is chilled. Transfer pasta to a large mixing bowl.
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Add the remaining ingredients to the mixing bowl. Toss until evenly combined. Taste, and season with a few generous pinches of salt and pepper, to taste.
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Serve immediately. Or cover and refrigerate for up to 3 days.
Nutrition
- Calories: 625.68kcal
- Fat: 17.08g
- Saturated Fat: 3.77g
- Monounsaturated Fat: 8.23g
- Polyunsaturated Fat: 3.39g
- Carbohydrates: 95.76g
- Fiber: 12.96g
- Sugar: 12.43g
- Protein: 25.24g
- Cholesterol: 11.13mg
- Sodium: 635.54mg
- Calcium: 173.27mg
- Potassium: 879.10mg
- Iron: 6.20mg
- Vitamin A: 64.31µg
- Vitamin C: 19.96mg
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