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Chickpea Orzo

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Chickpea Orzo

4 from 2 votes
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Course: Side Dish
Cuisine: American
Keyword: Chickpea Orzo
Servings: 4
Calories: 1022kcal


  • 3 tablespoon vinegar, balsamic
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/4 cup olive oil
  • 4 cup orzo, dry
  • 8 jumbo black olives, canned
  • 1 medium bell pepper, yellow
  • 2 cup, chopped or sliced tomato, red
  • 1 cup slices cucumber
  • 2 tablespoon parsley, fresh
  • 2 teaspoon oregano, fresh
  • 15 ounce chickpeas (garbanzo beans), canned


  • To create dressing, combine vinegar, lemon juice, salt and pepper in a mixing bowl. Whisk together to incorporate. Introduce oil in a steady stream while whisking. Set aside.
  • Cook orzo according to package directions.
  • Wash and chop, in large pieces all veggies and fresh herbs. In a large serving bowl, combine chickpeas, olives, bell pepper, tomatoes, cucumbers and fresh herbs. Toss with cooled orzo. Add dressing and mix well to coat. Salt and pepper to taste.
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Calories: 1022kcal | Carbohydrates: 179g | Protein: 29g | Fat: 21g | Saturated Fat: 2g | Sodium: 501mg | Fiber: 15g | Sugar: 15g

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