INGREDIENTS
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1 cup uncooked orzo (rice-shaped pasta)
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1/2 cup thinly sliced green onions
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1/2 cup (2 ounces) crumbled feta cheese
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1/4 cup chopped fresh dill
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1 (19-ounce) can chickpeas (garbanzo beans), drained
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3 tablespoons fresh lemon juice
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1 1/2 tablespoons extra-virgin olive oil
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1 tablespoon cold water
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1/2 teaspoon salt
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1/2 teaspoon bottled minced garlic
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