This salad is full of wonderfully bright flavors that work great together. The fresh dill paired with the roasted peppers and cheese make this a fast, delicious lunch or dinner. I like to change out the feta cheese for blue cheese for an extra bite. Enjoy!
1/4 tsp sea salt, plus a pinch, divided
1 cup whole wheat orzo pasta
Juice of 1 lemon
1/2 tsp honey
1/2 tsp cumin
Pinch sea salt and freshly ground black pepper
1 tbsp extra virgin olive oil
1 cup cooked chickpeas
1/2 cup drained and diced roasted red peppers
2 tbsp chopped fresh dill
2 oz reduced fat feta, crumbled
1. Heat a large pot of water over high heat. Season cooking water with a pinch of salt and stir in orzo. Cook according to package directions until tender but firm to bite. Drain and set aside.
2. In a small bowl, whisk together lemon juice, honey, cumin, salt and pepper. Whisk in olive oil.
3. In a large bowl, place cooked orzo, ckickpeas, roasted red peppers and dill. Pour dressing over top and toss to combine. Add crumbled feta and gently toss together.
**Recipe from “The Eat Clean Diet Cookbook 2″.