Orzo and Chickpea Salad

Ali and I were recently together for the 4th (yay!) and we made this for lunch one day.  It didn’t last long with four adults and one hungry toddler, but I’ve made it again since and I can say that it works perfectly as either a light lunch or a summer side.  I love pretty much anything with homemade oil and vinegar dressing, and this is no exception.  It might even be better the next day after it’s sat in the fridge for a bit!

Salad Ingredients:
+ 1.5 cups dry orzo pasta
+ 15oz can chickpeas, drained & rinsed (I’ve also bought them dry and made my own but the canned are much easier to deal with)
+ 1 cup crumbled feta cheese
+ 3/4 cup diced red onion
+ 2 tbsp fresh basil, chopped
+ You can also add about 1/8 cup freshly chopped mint leaves, but I prefer it without even though I love mint

Dressing Ingredients:
+ 1/4 cup white wine vinegar
+ 1/4 cup extra virgin olive oil
+ 2 tbsp fresh squeezed lemon juice
+ 2 tsp honey
+ 1 tsp salt+ 1/2 tsp freshly ground black pepper
+ 2 cloves garlic, chopped

Cook the dry orzo pasta according to the package directions.  Rinse in cool water or let sit until it becomes cool to the touch.

In a large bowl, combine chickpeas, feta, red onion, basil (and mint if using).  Once the orzo has cooled add it to the bowl with the remaining ingredients and toss until well distributed.

Combine all the dressing ingredients into either a small bowl or food processor, and whisk or blend until emulsified.  Pour over salad, toss and serve!

// Adapted from Can You Stay for Dinner //

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