Gail Bell, Bisty Grant, Thursday Women, B5
1 cup orzo pasta
1 ½ cup green onions, thinly sliced
½ cup reduced-fat crumbled feta cheese
¼ cup fresh dill, chopped
1 15 oz. can reduced-sodium chickpeas (garbanzo beans), rinsed
3 Tbsp. fresh lemon juice
1 ½ Tbsp. extra virgin olive oil
1 Tbsp. cold water
½ tsp. coarse salt
½ tsp. garlic, minced
Cook pasta according to directions on box; drain and rinse in cold water. In large bowl, combine cooked pasta, green onions, feta cheese, dill, and chickpeas; tossing gently to combine. In a small bowl, whisk together lemon juice, olive oil, water, salt, and garlic. Drizzle over pasta; toss to coat.
