Orzo Garbanzo Bean Salad
Easy Orzo Garbanzo Bean Salad is vibrant, fresh, and as full of bold flavors as it is veggies! This protein rich salad keeps well for days and makes an excellent side dish as well as a vegetarian lunch for those busy work days.
Servings: 8 servings
Calories: 252kcal
Ingredients
- 1 cup dry orzo
- 1 15 ounce can garbanzo beans, drained and rinsed
- 1 cup halved cherry tomatoes
- 1 bell pepper chopped
- 1/2 English cucumber chopped
- 1/2 cup feta cheese crumbles
- 1/2 cup chopped kalamata olives
- 1/2 red onion chopped
For the Dressing
- 1/4 cup lemon juice
- 1/4 cup finely chopped fresh parsley
- 2 tablespoon red wine vinegar
- 2 Tablespoons olive oil
- 1 Tablespoon grated lemon zest
- 3 cloves garlic minced
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Bring a pot of salted water to a boil and cook the orzo according to the package instructions. Drain and rinse with cool water. Set aside.
- Prepare the vegetables for the salad. Add these along with the orzo to a large bowl.
- Next we’ll prepare the dressing by whisking together the lemon juice, parsley, vinegar, olive oil, lemon zest, garlic, salt and pepper.
- Toss the salad with the dressing and allow it to chill in the fridge for 30 minutes to 1 hour before serving to allow the flavors to meld.
Notes
This salad stays good for 3-4 days stored in the fridge in an airtight container and is delicious both cold and at room temperature.
Both tuna and grilled shrimp make excellent additions to this salad to make it a main dish.
Nutrition
Serving: 1g | Calories: 252kcal | Carbohydrates: 36g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 368mg | Fiber: 5g | Sugar: 4g