Greek Orzo Salad

Diet and nutritionDiet and meal planningCKD diet

Recipe by: Melanie Betz MS, RD, CSR, FNKF, FAND

Meal TypeSalad, Side dish 
DietsLow phosphorus, Low sodium, Nut free, Vegetarian 
Ingredients
Yield:
10 servings
  • 8oz (1 ½ cups) dry orzo pasta
  • 1 medium cucumber, chopped
  • 2 cups cherry tomatoes, halved
  • 1 (15.5oz) can low sodium chickpeas, drained and rinsed
  • 3oz feta cheese, crumbled
  • ⅓ cup red onion, thinly sliced
  • 15 kalamata olives, chopped
  • ½ cup fresh basil, chopped
  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • Juice of 1 lemon
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
Directions
Prep: 20 min, Cook: 0 min, Total: 20 min
  1. Cook orzo according to package directions. Drain and rinse with cold water.
  2. Add orzo to remaining salad ingredients.
  3. Whisk together all dressing ingredients.
  4. Pour dressing over salad and fold to combine.

 

Dietitian Notes/Substitutions:

- For a vegan orzo Greek salad, omit the feta or swap it with a vegan version!

- For less protein, half or omit the chickpeas.

- Experiment with your favorite veggies and fresh herbs! This orzo salad is also delicious with broccoli, bell peppers and green onion.

Nutritional Information
  • 235 calories
  • 11g fat
  • 2g saturated fat
  • 8mg cholesterol
  • 219mg sodium
  • 31g carbohydrate
  • 6g fiber
  • 0g added sugar
  • 9g protein
  • 74mg calcium
  • 181mg potassium
  • 135mg phosphorus
  • 0.8mg iron
  • 0mcg vitamin D