Lemon Orzo Salad
Fresh herbs, bright lemon, creamy goat cheese, and tender orzo make this Lemon Orzo Salad anything but ordinary. Packed with crisp cucumbers and protein-rich chickpeas, it's the kind of make-ahead salad that's just as good for weekday lunches as it is for summer cookouts and backyard dinners.
Servings 6
Calories 322kcal
Equipment
Ingredients
- 10 oz orzo
- 2 cans garbanzo beans, rinsed and drained
- 4 persian cucumbers, diced
- 1/2 red onion diced
- 1/2 oz container fresh basil leaves, finely chopped
- 1/2 oz container fresh mint leaves, finely chopped
- 3 large handfuls fresh baby spinach, finely chopped
- 4 oz crumbled goat cheese
- 1 lemon, juiced
- 1/4 cup olive oil
- Sea salt, to taste
- Freshly-cracked black pepper, to taste
Instructions
- Cook the orzo per package instructions.
- Once the pasta has cooled down, add it to a large bowl.
- Add in the rest of the chopped salad ingredients and mix well. Taste add more salt, pepper, or lemon juice as needed. Enjoy!
Nutrition
Calories: 322kcal | Carbohydrates: 40g | Protein: 10g | Fat: 14g | Fiber: 3g