Dressed with tons of dill and tossed with French feta, avocado, tomatoes and orzo, this Orzo Salad hits the spot! Garbanzo beans add in some fiber & protein and sea salt pita chips give it a light, salty crunch.
Eating this salad in the summer will make you feel cool as a cucumber! The high water content in cucs can help you maintain hydration levels during the hot summer months and placing them on your skin can help soothe sunburns. Not to mention that this salad is the bomb! Who doesn’t love scooping up salad with pita chips?
I love summer cucumbers straight from my garden along with tomatoes and fresh herbs. I wish it would stay forever. When I buy a cucumber off season (don’t tell anyone) it’s just not the same. It makes you really appreciate fresh vegetables in season and the natural flavor they have. So when it’s summer, it’s time to dive into salads like these because they won’t be around too long! Try my Turkish Bulgur Wheat Salad with Cucumbers and Tomatoes this season too!
- 1 cup uncooked orzo
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2.5 cups chopped cucumber
- 8 oz crumbled French feta cheese
- ¼ cup chopped fresh dill
- ¼ cup diced red onion
- 2 avocados (½ per person to top)
- 1 pint cherry tomatoes, sliced to top
- pita chips (optional)
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 medium cloves garlic, minced
- 1 tablespoon finely chopped fresh dill
- Salt and freshly ground black pepper, to taste
- Cook orzo pasta according to package directions. Drain and rinse with cool water to stop the cooking process. Set aside to cool.
- In a large bowl, combine orzo, chickpeas, cucumbers, feta, dill, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, garlic, dill, salt, and pepper. Combine the dressing to the orzo mixture and toss.
- Plate the salad and dress it up with avocado and tomatoes, salt and pepper. And perhaps a side of pita chips.
Note: nutrition information does not include pita chips which are optional.
adapted from Twopeasandtheirpod.com