Summer
Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.
Whisk olive oil, fresh lemon juice, and minced garlic to blend in large serving bowl. Add drained chickpease, cooked orzo, and chopped fresh oregano; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. Serve salad warm or at room temperature.
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 284 | ||
Calories from Fat: 48 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 62.9mg | 19 % | |
Sodium 22.9mg | 1 % | |
Potassium 180.7mg | 5 % | |
Total Carbohydrate 49.1g | 14 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 49g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 284
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