Rice or Orzo Salad with Chickpeas, Spinach, Lemon & Feta

Name: Rice or Orzo Salad with Chickpeas, Spinach, Lemon & Feta
Ingredients: Salt and pepper to taste; ¼ cup (60 mL) rice vinegar, or to taste; Salt and pepper to taste; ¼ cup (60 mL) canola or olive oil, or to taste; ¼ cup (60 mL) canola or olive oil, or to taste; 1 cup (250 mL) crumbled feta cheese; Grated zest and juice of 1 lemon; 2 cups (500 mL) cooked chickpeas, or a 19 oz (540 mL) can, rinsed and drained; ½ small purple onion, finely chopped; 1½ cups (375 mL) long-grain rice or orzo; Few handfuls of pre-washed baby spinach (about half a 10 oz/300 g bag); 1½ cups (375 mL) long-grain rice or orzo

Preparation info

Serves
6 to 8
, or more if it’s part of a buffet

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

We invented this lemony salad for a baby shower years ago—it’s great when you need to feed a crowd and it keeps really well in the refrigerator, so you can mix up a big batch and be well fed all week if it’s all for you. To up the quantity, just boost amounts of each ingredient—it’s easy to wing it with this. It’s delicious made with rice or orzo (small rice-shaped pasta) or even Israeli couscous (which is larger than the more common kind). Try using brown rice for added fibre and B vitamin

Ingredients

Vegetarian
Gluten-free

Ingredients

Method