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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


  • 3 tablespoon olive oil
  • 1 medium lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground

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

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