Minted Orzo Salad with Chickpeas and Feta
The Ingredients.
4 cups chicken broth
1 1/2 cups dry orzo pasta
1 (15-ounce) can chickpeas, drained and rinsed
1 cup crumbled feta cheese
3/4 cup finely chopped red onion
2 tablespoons fresh basil, finely chopped
1/4 cup fresh mint leaves, finely chopped
The Ingredients.
4 cups chicken broth
1 1/2 cups dry orzo pasta
1 (15-ounce) can chickpeas, drained and rinsed
1 cup crumbled feta cheese
3/4 cup finely chopped red onion
2 tablespoons fresh basil, finely chopped
1/4 cup fresh mint leaves, finely chopped
Red Wine Vinaigrette
Salt and freshly ground black pepper
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
2 cloves garlic
The Directions.
Cook orzo in boiling chicken broth until tender. Drain and let cool slightly.
Combine with chickpeas, feta, red onion, celery, basil, and mint in a large bowl. Set aside.
Combine all vinaigrette ingredients and whisk until well combined. Pour over the orzo salad and toss to coat. Serve at room temperature or chilled.
Salt and freshly ground black pepper
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
2 cloves garlic
The Directions.
Cook orzo in boiling chicken broth until tender. Drain and let cool slightly.
Combine with chickpeas, feta, red onion, celery, basil, and mint in a large bowl. Set aside.
Combine all vinaigrette ingredients and whisk until well combined. Pour over the orzo salad and toss to coat. Serve at room temperature or chilled.
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