Chickpea Orzo Salad

Name: Chickpea Orzo Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1/2 lb orzo pasta; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 tablespoon dijon-style mustard; 1/4 cup fresh mint leaves, chopped or 1 1/2 tablespoons dried mint; 2 tablespoons dried oregano; 1 tablespoon dried thyme leaves; 1/2 tablespoon black pepper; 2 medium tomatoes, diced; 4 scallions, chopped; 1 medium cucumber, unpeeled, diced; 2 garlic cloves, minced; 1 cup pitted black olives, halved or 1 cup green olives, sliced; 1/4 lb feta or 1/4 lb seasoned tofu, crumbled; 1 (15 ounce) can chickpeas, drained

(1)

Recipe by Miss Annie in Indy

A wonderful Greek inspired salad. Makes a great lunch meal, very filling and healthy too. Found this at a vegan web site and changed to my tastes.

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READY IN: 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

lb orzo pasta
2

tablespoons olive oil
2

tablespoons red wine vinegar
1

tablespoon dijon-style mustard
¹⁄₄

cup fresh mint leaves, chopped or 1 1/2 tablespoons dried mint
2

tablespoons dried oregano
1

tablespoon dried thyme leaves
¹⁄₂

tablespoon black pepper
2

medium tomatoes, diced
4

scallions, chopped
1

medium cucumber, unpeeled, diced
2

garlic cloves, minced
1

cup pitted black olives, halved or 1 cup green olives, sliced
¹⁄₄

lb feta or 1/4 lb seasoned tofu, crumbled
1

(15 ounce) can chickpeas, drained

DIRECTIONS

In a saucepan, place the pasta in boiling water and cook for 9 to 11 minutes, until al dente.
Drain and cool under cold running water.
In a small bowl, whisk together the oil, vinegar, mustard, mint, and seasonings, forming a vinaigrette.
In a large mixing bowl, combine the orzo, tomatoes, scallions, cucumber, garlic and olives.
Blend in the vinaigrette, feta, and if desired, chickpeas (Also good with black beans).
Chill for 1 hour before serving.
Place over a bed of lettuce.

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