Prep 30 mins
Cook 0 mins
This was one of my best selling salads when I used to be vendor at the Hillcrest Farmer's Market. It is still one of my favorites.
- 1 lb orzo pasta, dry
- 1 teaspoon kosher salt
- 1 1⁄2 tablespoons curry powder
- 1 bunch green onion, thinly sliced
- 19 ounces garbanzo beans, drained and rinsed
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 1⁄2 cups dried currants (or cranberries or a combination of them both)
- 5 tablespoons rice vinegar
- 1⁄2 cup olive oil
- salt and pepper, to taste
- 1 English cucumber
- Cook orzo according to package instructions, drain and put in a large mixing bowl.
- Slice the cuke lengthwise, then slice it into 1/4-inch slices.
- Add chickpeas, cukes, diced peppers, green onions and currants or cranberries to orzo. Season with salt, pepper, vinegar and oil, mix to thoroughly incorporate ingredients. Taste and adjust seasonings if necessary.
- Can be made up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.
I made this for a family get together and everybody loved it!
Made this for a picnic and it was a big hit with everybody. I forgot the curry powder and it was still GREAT! I recommend using the cranberries because they taste great and make the salad look very pretty. Excellent recipe!
Our family liked this quite a bit. One good thing about it is that you can toss in a lot of different ingredients. For instance, we added olives to it. Definitely enjoyed the cranberries in the dish--they added just the right amount of sweet to it.