CHICKPEA, FETA AND ORZO SALAD

Chickpea, Feta and Orzo Salad image

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 4

Number Of Ingredients 11

1 cup uncooked orzo or rosamarina pasta (6 oz)
4 1/2 teaspoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 cup chopped English (seedless) cucumber
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large tomato, chopped (1 cup)
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1/3 cup crumbled tomato-basil feta cheese

Steps:

Cook pasta as directed on package, omitting salt and oil. Drain and rinse with cold water; drain well.
Meanwhile, in medium bowl, stir lemon juice and oil with wire whisk. Stir in cucumber, onion, thyme, 1/4 teaspoon of the salt and the pepper.
In large bowl, gently toss tomato and chickpeas; stir in pasta, remaining 1/4 teaspoon salt and the cucumber mixture. Add cheese; toss gently.

Nutrition Facts : Calories 300, Carbohydrate 47 g, Fat 1, Fiber 5 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 490 mg