Greek Orzo Salad with Lemony-Hummus Dressing
Prep: 25 minutes
Cook: 9 minutes • Serves: 8
1-1/2 cups dry orzo
1/2 cup original hummus
2 tablespoons fresh lemon juice
1 tablespoon PICS olive oil
1/8 teaspoon PICS ground black pepper
1 cup chopped seedless cucumber
1 cup drained and rinsed PICS chickpeas
1/2 cup chopped sun-dried tomatoes (not in oil)
1/3 cup chopped fresh basil
3 tablespoons PICS crumbled feta cheese
2 tablespoons finely chopped Kalamata olives
1/2 cup original hummus
2 tablespoons fresh lemon juice
1 tablespoon PICS olive oil
1/8 teaspoon PICS ground black pepper
1 cup chopped seedless cucumber
1 cup drained and rinsed PICS chickpeas
1/2 cup chopped sun-dried tomatoes (not in oil)
1/3 cup chopped fresh basil
3 tablespoons PICS crumbled feta cheese
2 tablespoons finely chopped Kalamata olives
1.Prepare orzo as label directs; drain and rinse with cold water.
2.In small bowl, stir hummus, lemon juice, oil, pepper and 1 tablespoon water. Makes about 2/3 cup.
3.In large bowl, toss cucumber, chickpeas, sun-dried tomatoes, basil, cheese, olives and orzo; add hummus mixture and gently toss. Refrigerate at least 1 hour before serving. Makes about 6 cups.
Approximate nutritional values per serving (3/4 cup):
260 Calories, 9g Fat (1g Saturated), 0mg Cholesterol, 220mg Sodium,
37g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 8g Protein