Orzo Salad with Chickpeas
June 9, 2008
This recipe was given to me by my friend, Jill, who thinks it is from her mom, so I have no clue who to give kudos to on this one! I made it last week and doubled it which made ENTIRELY too much. I would say the recipe easily serves 6 or more. And as always, fresh ingredients work best.
1 c uncooked orzo
1/2 c thinly sliced green onions
1/2 c crumbled feta
1/4 c chopped fresh dill
1 can chickpeas (garbanzo beans) drained
3 TB fresh lemon juice
1 1/2 TB Olive Oil
1 TB Cold water
1/2 tsp salt
1/2 tsp minced garlic
1 c diced cherry tomatoes
Cook pasta and drain. Combine pasta, tomatoes, onions, cheese, dill and chickpeas in large bowl, tossing gently to combine.
Combine juice and remaining ingredients in a small bowl, stirring with whisk. Drizzle over pasta mixture, toss gently to coat. (I recommend doubling the dressing.)
Refrigerate for an hour or so before serving.
