Orzo Salad with Kale, Chickpeas, Lemon and Feta

With summer quickly approaching, I always start to crave my mom’s signature pasta salad. Unfortunately, in recent years I learned mom’s “special recipe” came from a box. Instead of settling for the packaged version, I decided to create my own healthy summer pasta salad, featuring kale found in all Greens to Grounds boxes this week. This recipe took a grand total of 20 minutes to make, leaving me plenty of time to watch another episode of House of Cards before class. Keep reading to learn how to create this summer favorite!


-1 cup orzo

-4 cups of fresh kale, chopped

-½ can garbanzo beans, rinsed and drained

-½ small onion, finely diced

-¾ cup crumbled feta cheese

-Your choice of dressing, lemon balsamic recommended


First, cook the orzo in boiling salted water and then drain well and let it cool. Be sure to follow package directions for cooking time and don’t overcook! Drain into a fine-mesh colander and let the orzo cool while you prep the other directions.

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Rinse and separate your kale into a large mixing bowl. Set aside to mix with the remaining ingredients.


Drain the garbanzo beans into a colander placed in the sink, rinse well with cold water until no more foam appears, and let beans drain until they are quite dry.

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Finely chop half an onion.


Crumble feta to make ⅓ cup.

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Combine all ingredients in your large mixing bowl and gently toss. Top with lemon balsamic dressing, serve and enjoy. Pasta salad is best served chilled and with your favorite Greens to Grounds friends nearby!


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