Whole Wheat Orzo Salad with Kale, Chickpeas, Lemon, and Feta
- 1 cup whole wheat orzo, cooked according to package directions and drained well
- salt for pasta cooking water
- 4 cups fresh kale, chopped (about 4-5 oz. kale leaves)
- 1 tsp. olive oil, for pan used to wilt the kale
- 1 can (15.5 oz.) garbanzo beans, rinsed and drained well
- 1/2 small red onion, finely diced
- 3/4 cup crumbled Feta cheese
- zest and juice of one large lemon (about 1 T zest and 3 T juice)
- 2 T white balsamic vinegar (or substitute any type of mild white vinegar)
- 1 tsp. ground cumin
- salt and fresh ground black pepper to taste
- 1/4 cup extra virgin olive oil
- This recipe is vegetarian
- Produce
- Cumin, ground (1 tsp.)
- Garbanzo beans (1 can)
- Kale, fresh (4 cups)
- Lemon, zest and juice of large (1)
- Red onion, small (1/2)
- Condiments
- Balsamic vinegar, white (2 T)
- Cooking & Baking
- Olive oil (1 tsp.)
- Olive oil, extra virgin (1/4 cup)
- Salt (1)
- Salt and fresh ground black pepper (1)
- Pasta & Grains
- Orzo, whole wheat (1 cup)
- Dairy
- Feta cheese (3/4 cup)
Preparation
Read recipe preparation on kalynskitchen.com
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Published April 22, 2012 (10 months ago).
158 people saved this recipe.
