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Toasted orzo salad with lemon, asparagus and chickpeas

Karen
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

1/2 lb

Asparagus

2 cups

Baby arugula

1 15 ounce can

Chickpeas

1/4 cup

Dill or cilantro, fresh

2

Green onions

1

Lemon, Juice and zest of

2

Persian cucumbers

3/4 cup

Orzo pasta

1

Black pepper from a peppermill

1/2 tsp

Salt

2 tbsp

Olive oil, extra-virgin

1 tsp

Cumin, ground

2 tbsp

Pine nuts, toasted

1/3 cup

Feta cheese