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Orzo Veggie and Feta Salad

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Orzo Veggie and Feta Salad

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Course: Lunch
Cuisine: American
Keyword: feta, orzo, salad, vegetarian, Veggies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 567kcal


  • 1 cup corn, frozen
  • 1 cup orzo, dry
  • 15 ounce chickpeas (garbanzo beans), canned
  • 1 medium cucumber
  • 1 cup edamame, shelled
  • 1/2 cup feta cheese crumbles
  • 4 tablespoon dill weed, fresh
  • 1/4 medium onion, red


Serve With

  • 4 medium kiwi


  • Cook orzo as directed on package; set aside to cool. Meanwhile, thaw corn.
  • Drain and rinse chickpeas; place in a large bowl. Slice cucumber in half lengthwise and remove the seeds. Chop into smaller, bite-sized pieces and add to chickpeas. Shell edamame (if needed) and chop dill and onion. Add all to chickpeas along with crumbled feta.
  • For the dressing: In a small bowl, whisk together the oil, juice of lemon, salt and pepper. Pour over salad. Add orzo and corn; toss to coat evenly.
  • Serve salad with sliced kiwi on the side.
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Calories: 567kcal | Carbohydrates: 81g | Protein: 21g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 623mg | Fiber: 13g | Sugar: 16g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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