1 C. uncooked orzo (rice-shaped pasta)

1/2 C. thinly sliced green onions

1/2 C. (2 ounces) crumbled feta cheese

1/4 C. chopped fresh dill

1 (19-ounce) can chickpeas (garbanzo beans), drained

3 T. fresh lemon juice

1 1/2 T. extra-virgin olive oil

1 T. cold water

1/2 tsp. salt

1/2 tsp. bottled minced garlic

 

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine. Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

 

Yield: 4 servings

Calories: 327

Fat: 10.4g

Fiber: 4.9g