It serves mainly as a side-dish, though I suppose one could make a double recipe and treat it as a main course. Serve at room temperature, or cooled in the fridge.
Chickpea & Feta Orzo Salad1 cup orzo pasta, uncooked
1/2 cup green onions, sliced thinly
1/2 cup crumbled feta cheese
1/4 cup fresh dill, chopped
1 15-oz. can of chickpeas, rinsed
3 TBSP fresh lemon juice
1.5 TBSP extra-virgin olive oil
1 TBSP cold water
1/2 tsp. coarse salt
1/2 tsp. minced garlic
- Cook the pasta according to directions being sure not to overcook. Drain and rinse with cold water. Drain well again.
- In a large bowl, combine the cooked pasta, cheese, green onions, dill, and chickpeas. Toss gently.
- In a small bowl, whisk together the lemon juice, oil, water, salt, and garlic.
- Drizzle the sauce over the pasta mixture and toss to salt.
Lucy, who never met a cheese she didn't love: 10
Jamie, who's taken to picking small bits of something or other out of all of his foods, but likes chickpeas: 8
Will, who's becoming increasingly easy-going: 9
Ellen, who's no fool: 10
Paul, who's searched his whole life for a pasta salad that didn't seem forced: 10