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Mediterranean Orzo Salad

Joanna Cismaru, Jo Cooks
  • 20 minutes
  • Serves 6

INGREDIENTS

1/4 cup

lemon juice (freshly squeezed)

1/3 cup

olive oil

1 clove

garlic (minced)

1/4 tsp

salt (or to taste)

1/8 tsp

pepper (or to taste)

1 cup

orzo (dry)

19 oz

chickpeas ((1 can))

2 cups

cherry tomatoes (cut in half)

1 1/2 cups

Kalamata olives (pitted and cut in half)

1 cup

feta cheese (crumbled)

1/4 cup

fresh parsley (chopped)

1

red onion (chopped)