Photo: Anna Pelzer
Celery and Olive Orzo Salad Recipe
11 ingredients
4 to 6 servings
openrecipes
Loaded with fragrant herbs and crunchy vegetables, this salad is perfect for a picnic, potluck, or tailgate party. Pair it with Vinegar and Spice Oven Ribs or...
Estimated Nutrition (whole recipe, rough)
537
Calories
17g
Protein
18g
Fat
79g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup small-dice red onion
- 3 tablespoons red wine vinegar, plus more as needed
- 8 ounces orzo pasta
- 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
- 1/3 cup small-dice celery (about 1 stalk)
- 1/2 cup picholine olives, pitted and coarsely chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped fresh Italian parsley
- Salt
- Freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes