Chick Pea, Feta and Orzo Salad

Chick Pea, Feta and Orzo Salad

Dinner ready in 15 minutes! Pasta and Progresso® chick peas come together in this meatless salad.

  • Minutes Prep Time
  • Minutes Total
  • 4 Recipe Yield
  • Cook pasta as directed on package, omitting salt and oil. Drain and rinse with cold water; drain well.
  • Meanwhile, in medium bowl, stir lemon juice and oil with wire whisk. Stir in cucumber, onion, thyme, 1/4 teaspoon of the salt and the pepper.
  • In large bowl, gently toss tomato and chick peas; stir in pasta, remaining 1/4 teaspoon salt and the cucumber mixture. Add cheese; toss gently.


  • 1 cup uncooked orzo or rosamarina pasta (6 oz)
  • 4 1/2 teaspoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped English (seedless) cucumber
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 large tomato, chopped (1 cup)
  • 1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained, rinsed
  • 1/3 cup crumbled tomato-basil feta cheese

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