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METRO -- Summer party season requires having plenty of refreshing, and easy-to-prepare offerings for family, friends and other guests. Salads come in all shapes and sizes, and can feature a versatile mix of ingredients to help customize their flavor. They're also refreshing and easy to prepare and serve on hot days or nights.
"Chickpea, Feta and Orzo Salad" puts a Mediterranean-style twist on the summer salad. Feta cheese gives it richness and tang, while chickpeas pack a protein- and fiber-laden punch. Enjoy this recipe, courtesy of "Cooking Light Fresh Food Superfast" (Oxmoor House) by the Cooking Light kitchens.
Chickpea, Feta and Orzo Salad
Serves 4
1 cup uncooked orzo
Cucumber-Thyme Relish (see below)
1 cup refrigerated pre-chopped tomatoes
1 16-ounce can chickpeas, rinsed and drained
1/4 teaspoon salt
1/3 cup (1.3 ounces) crumbled feta cheese with basil and sun-dried tomatoes
1. Cook pasta according to package directions; drain and rinse under cold water. Drain well. While pasta cooks, prepare Cucumber-Thyme Relish.
2. Combine tomato and chickpeas in a large bowl, tossing gently; stir in pasta, salt and Cucumber-Thyme Relish. Add feta cheese; toss gently.
CucumberThyme Relish
Yields 2/3 cup
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 cup chopped English cucumber
2 tablespoons finely chopped red onion
1 tablespoon fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine lemon juice and olive oil in a medium bowl, stirring with a whisk. Stir in cucumber and remaining ingredients.