Orzo-Chickpea Salad

A light summer side or vegetarian meal. I almost hesitate to label this on weight watchers friendly (5 points), because it holds it’s own with any main course salad.

ingredients

8 oz uncooked orzo
1 spray(s) cooking spray
2 small zucchini, chopped
1/8 tsp table salt, or to taste
1/4 cup(s) parsley, leaves, firmly packed, chopped
15 oz canned chickpeas, drained and rinsed
1/2 cup(s) dried cranberries
1 tsp olive oil, extra-virgin
1/4 cup(s) red wine vinegar
1/8 tsp black pepper, or to taste

directions

1
Cook orzo according to package directions; set aside.
2
Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high heat. Sauté zucchini, lightly salting it as it cooks, until slightly crisp, about 2 to 3 minutes; allow to cool.
3
Place zucchini in a large bowl and add remaining ingredients (including orzo); toss to combine. Allow salad to marinate in refrigerator for at least half an hour before serving. It may be served cold or at room temperature.

Source: Linda Goes