Ingredients for Chickpea Orzo Salad
- 1 cup orzo pasta
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh mint
- 1/2 teaspoon dried oregano
- Dried Thyme Leaves
- 1/4 teaspoon black pepper
- 1 cup cherry or grape tomatoes
- Scallions
- 1/2 cup chopped cucumber
- 2 cloves garlic
- Pitted Black Olives
- 1/2 cup crumbled feta cheese
- 1 (15-ounce) can chickpeas
- 1/4 teaspoon salt
- 1/2 cup thinly sliced red onion
- 1/2 cup Kalamata olives
- fresh lettuce leaves
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How to Make Chickpea Orzo Salad
- Cook 1 cup orzo pasta in a saucepan of boiling salted water for 9-11 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process and cool quickly.
- While the orzo cooks, prepare the vinaigrette: In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 2 tablespoons chopped fresh mint, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Chop 1 cup cherry or grape tomatoes, 1/2 cup thinly sliced red onion, 1/2 cup chopped cucumber, and 2 cloves garlic.
- In a large bowl, combine the cooked orzo, chopped tomatoes, red onion, cucumber, garlic, and 1/2 cup Kalamata olives.
- Pour the vinaigrette over the orzo mixture and gently toss to combine.
- Stir in 1 (15-ounce) can chickpeas (drained and rinsed) and 1/2 cup crumbled feta cheese (optional).
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. This step is crucial for best results!
- Before serving, toss the salad gently and serve it over a bed of fresh lettuce leaves for an extra touch of freshness.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
14g
Fat
20g
Carbs
17g
