Orzo Veggie and Feta Salad
Ingredients
- 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
Dressing
- 3 tablespoon olive oil
- 1 medium lemon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
Serve With
- 4 medium kiwi
Instructions
- 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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Nutrition
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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