POINTS® Value |  5
Servings | 6
Preparation Time | 15 min
Cooking Time | 15 min
Level of Difficulty | Easy

Dried cranberries add just the right touch to this unique salad.

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


Instructions


1. Cook orzo according to package directions; set aside.
2. Meahnwhile, 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.


-- Edited by Colette at 18:58, 2006-03-15