Sunday, June 14, 2015

Chickpea & Feta Orzo Salad

This is one of those recipes where every flavor stands out nicely, but the dish as a whole blends well.  It's also incredibly simple. And it's perfect for summer because it won't heat up your kitchen.

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 Salad

1 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

  1. Cook the pasta according to directions being sure not to overcook.  Drain and rinse with cold water.  Drain well again. 
  2. In a large bowl, combine the cooked pasta, cheese, green onions, dill, and chickpeas.  Toss gently. 
  3. In a small bowl, whisk together the lemon juice, oil, water, salt, and garlic. 
  4. Drizzle the sauce over the pasta mixture and toss to salt. 

Family Ratings: 

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

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