Ingredients
- 1 cup orzo
- 15 ounces canned chickpeas, drained
- 2 cups grape tomatoes, cut in half
- 1 cup chopped cucumber
- 1/2 cup finely chopped red onion
- 1/2 cup feta cheese, crumbled
- 20 kalamata olives, pitted and chopped
- 2 tablespoons pepperoncini, chopped (optional)
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 handful fresh mint, torn
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Instructions
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Cook the orzo in salted water according to the package directions until done (about 7 to 9 minutes.)
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Drain the orzo in a colander (affiliate link) and allow to cool.
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In a large bowl, toss together the orzo, chickpeas, tomatoes, cucumber, onion, feta, olives, pepperoncini (if using), vinegar, oil, and salt and pepper to taste.
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Toss in the mint.
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Serve at room temperature.
Notes
Variations:
- Add chopped cooked chicken or shrimp to turn it into a meal in a bowl
- Add more veg to pump up the volume: Chopped red bell pepper, zucchini, mushrooms, canned drained artichoke hearts, peas, etc.
- Add Greek Seasoning blend
- Top with shaved Parmesan cheese
Serving size: 3/4 cup
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5 *SmartPoints (Green plan)
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5 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
Nutrition
Serving: 3/4 cup, Calories: 180kcal, Carbohydrates: 23g, Protein: 6g, Fat: 8g, Fiber: 3g