Mediterranean Chickpea and Orzo Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean pasta salad with chickpeas, orzo, feta cheese, olives, sun-dried tomatoes, and toasted almonds on a bed of arugula. Packed with fiber and nutrients, it works as a side dish or complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup orzo (regular or whole wheat)
- 2 teaspoons kosher salt (divided)
- 2 cups baby arugula (or spinach, or a combination or both, roughly chopped and packed)
- 1/4 cup extra-virgin olive oil (divided, plus more for serving)
- juice of one lemon (about 2 tablespoons)
- 2 cloves garlic (minced (or one large clove))
- 15 oz. canned chickpeas (drained and rinsed)
- 4 oz. feta cheese (chopped or crumbled)
- 1 cup Kalamata olives (pitted and halved)
- 1/2 cup sun dried tomatoes packed in oil (minced)
- 2 tablespoons fresh basil (chopped )
- 2 tablespoons fresh parsley (chopped )
- 1/2 cup slivered almonds (toasted)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 2040mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 439mg
- Calcium
- 456mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2040MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.