Orzo Pasta with Chickpeas, Lemon, & Dill

In my attempt to try new things, this recipe jumped out in my Cooking Light cookbook.  I never have really cooked with Chickpeas ( also known as Garbanzo beans) before but I LOVE hummus so I thought why not give it a try.  This was a super easy recipe that required little prep work making it perfect for a busy weeknight meal.  Additionally, this recipe is only 330 calories per serving!

Orzo Pasta with Chickpeas, Lemon, & Dill

Serves: 4 (approximately 330 calories per serving)
Source:  Cooking Light: The Essential Dinner Tonight Cooking published by Oxmoor House

1 cup uncooked orzo (rice-shaped pasta)
1/2 cup green onions (sliced thinly)
1/2 cup (2 oz) crumbled feta cheese (I use light or fat-free)
1/4 cup chopped fresh dill
1 (19 oz) can chickpeas drained
3 tablespoons fresh lemon juice
1 1/2 teaspoons EVOO
1 tablespoon cold water
1/2 tsp salt
1/2 tsp minced garlic

Cook pasta according to package directions.  Drain and rinse with cold water; drain.  Combine pasta, onion, cheese, dill, and chickpeas in a large bowl; toss gently. Whisk together the remaining 4 ingredients in a small bowl.  Drizzle mixture over pasta and toss evenly. 

Notes:  Rinse chickpeas with water if using canned chickpeas.  This will help remove the salty slimy film that coats the beans in the can. I also added left over ham that I had from a meal earlier in the week.  

- Miss J