Best Creamy Greek Orzo Salad With Crispy Chickpeas Recipes

GREEK ORZO SALAD

Greek Orzo Salad image

Tart and refreshing, this side salad is a big hit at Judy Roberts' Las Vegas, Nevada home. With all the tasty toppings-including red onion, tomatoes, olives, feta cheese and a zesty dressing-you'd never know it has just 7 grams of fat. "Tiny pasta called orzo gives it extra interest," Judy notes.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 cup uncooked orzo pasta
6 teaspoons olive oil, divided
1 medium red onion, finely chopped
1/2 cup minced fresh parsley
1/3 cup red wine vinegar
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
2 large tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
12 pitted ripe or Greek olives, halved
1/2 cup crumbled feta cheese

Steps:

Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

Nutrition Facts : Calories 120 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 498mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

GREEK ORZO SALAD WITH CHICKPEAS & ARTICHOKE HEARTS

Greek Orzo Salad With Chickpeas & Artichoke Hearts image

Quintessential Greek flavors - feta, lemon and dill - combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde. From EatingWell magazine May/June 1996, and "EatingWell Serves Two" Dietary Exchanges: 4 starch, 2 vegetable, 1 very lean meat, 1 fat (4 Carbohydrate Serving). Posted for ZWT6. NOTE: Recipe amended to indicate fresh lemon juice and optional addition of some greek seasoning for more flavor.

Provided by kitty.rock

Categories Beans

Time 39m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup orzo pasta or 1/2 cup other tiny pasta
1 1/2 teaspoons extra-virgin olive oil
1 garlic clove, crushed and peeled
1/8 teaspoon salt
1 1/2 tablespoons fresh lemon juice
1/8 teaspoon fresh ground pepper
1 (14 ounce) can artichoke hearts, drained and chopped
1 (7 ounce) can chickpeas, rinsed
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
1 1/2 tablespoons chopped of fresh mint or 1 1/2 teaspoons dried mint
1 large tomatoes, chopped (deseeded)
2 cups baby spinach leaves
1 teaspoon all purpose Greek seasoning (I recommend Konriko as it has no MSG)

Steps:

Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
Divide spinach between 2 plates and top with the salad.

Nutrition Facts : Calories 506.6, Fat 11.5, SaturatedFat 4.7, Cholesterol 22.2, Sodium 872.8, Carbohydrate 85.3, Fiber 25.1, Sugar 6.9, Protein 21.7