Chickpea Orzo Salad

Submitted 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."

 

• Ready In: 30mins
• Ingredients: 15
• Serves: 6

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

directions

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

Reviews

[Annacia]

I tried this with trepidation to be honest but it turned out to be very nice indeed. I did omit the cucumber as I deeply dislike them. The feta and mint simply made the dish. I had left over and used it to stuff a pita for lunch the next day. Yummy!!!