Orzo with Chicken, Dill and Chickpeas
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Orzo with Chicken, Dill and Chickpeas
This easy pasta salad makes great use of leftover chicken or a store bought rotisserie bird. The salad also keeps well refrigerated for a few days and is perfect to take to work or school for lunch.
Times
- Prep Time : 5 min
- Cook Time : 10 min
- Ready Time : 15 min
Servings
4 cup (s)s
Ingredients
- 1 pound orzo
- 2 cups shredded cooked chicken
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup sliced black olives
- 1/2 cup chopped green onion
- 1/4 cup chopped fresh dill
- 2 lemons, juiced
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Kosher salt
- Freshly ground black pepper
Directions
Bring a large pot of water to a boil and cook orzo according to package instructions. Drain well and set aside.
In a large bowl, combine orzo, chicken, chickpeas, olives, green onion and dill.
In a small bowl whisk together lemon juice, olive oil and garlic.
Pour dressing over orzo salad and toss well to combine. Season with salt and pepper to taste.
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About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Why are you not providing any nutritional information on these recipes,e.g. carbs, fat, protein. That really is essential for healthy cooking, and informed consumers. Thanks, Michelle Bergman
Hi Michelle, I totally agree. We are working on implementing this feature as soon as we can.