Feta, Ricotta & Cranberry Orzo with Chickpeas and Lemon Vinaigrette

Ingredients

• 1 ½ cups orzo pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup feta cheese, crumbled
• 1 cup ricotta cheese
• 1 cup dried cranberries
• 1 cup cherry tomatoes, halved
• 1 cup spinach, chopped
• ¼ cup fresh parsley, chopped
• ¼ cup red onion, finely chopped
• ¼ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• Salt and pepper, to taste

Instructions

1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions, typically about 8-10 minutes, until al dente. Stir occasionally.
2. Drain and Rinse: Once cooked, drain the orzo in a colander and rinse under cold water to stop the cooking process.
3. Prepare the Chickpeas: In a large mixing bowl, combine the drained chickpeas, crumbled feta cheese, and ricotta cheese. Mix well to ensure even distribution.
4. Add the Veggies: To the bowl with chickpeas and cheeses, add the dried cranberries, cherry tomatoes, chopped spinach, parsley, and red onion. Stir gently to combine.
5. Make the Lemon Vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, and honey (if using). Season with salt and pepper to taste.
6. Combine: Add the cooled orzo to the bowl with the other ingredients. Drizzle the lemon vinaigrette over the top and toss gently.
7. Chill (optional): For best flavor, allow the salad to sit in the refrigerator for at least 30 minutes before serving.

Nutrition