Orzo Salad with Chickpeas, Dill, and Lemon

Recipe By : Cooking Light mag
Serving Size : 4 
Categories : Main dishes: Vegetarian* Main dishes: Pasta*

1 cup uncooked orzo
1/2 cup thinly sliced green onions
1/2 cup crumbled feta cheese -- ~2oz
1/4 cup chopped fresh dill
1 19-oz can chickpeas -- drained
3 tablespoons fresh lmon juice
1 1/2 tablespoons exra-virgin olive oil
1 tablespoon cold water
1/2 teaspoon salt
1/2 teaspoon botled minced garlic

1. Cook pasta according to package directions, omitting salt and fat.
Drain and rinse with cold water; drain.
2. Combine pasta, onions, cheese, dill, and chickpeas in a large bowl,
tossing gently to combine.
3. Combine juice and remaining ingredient ina small bowl, sitrring with a
whisk. Drizzle over pasta mixture; toss gently to coat.
Yield 4 servings (serving size 1-1/4 cups)