Chickpea, Lemon and Orzo Salad
9 ounces frozen green peas
1 1/4 cups dry whole wheat orzo
1 tablespoon olive oil
2 cloves garlic, crushed
1 celery stalk, trimmed and chopped finely
1 (14 ounce) can of chickpeas, drained and rinsed
2 pieces of preserved lemon, chopped finely (see tip at bottom if you can’t find preserved lemon)
1/3 cup kalamata olives, pits removed, chopped
4 ounces goat cheese, crumbled
1/3 cup plain Greek yogurt
1 tablespoon white wine vinegar
Boil, Steam or microwave peas, until tender.
Meanwhile, make yogurt dressing. Whisk the yogurt and vinegar together.
Cook orzo in a medium saucepan of boiling water until tender, drain.
Meanwhile, heat oil in a large frying pan, cook garlic and celery, stirring, until celery softens slightly. Stir in chickpeas, lemon, olives, orzo and peas. Sprinkle cheese over salad. Drizzle with yogurt dressing.
Tip: If you can’t find preserved lemons, you can slice a lemon very thinly (keep rind on) and saute in a little olive oil, a pinch of salt and a few pinches of white sugar.
By my calculations: Per serving – Calories: 384, Total Fat: 10.4g, Sat. Fat: 4.4g, Carbs: 55.9g, Fiber: 6.5g, Protein: 16.5g