Creamy Greek Orzo Salad With Crispy Chickpeas Recipes

GREEK-ISH ORZO SALAD WITH CHICKPEAS, OLIVES, & CAPERS

Steps:

• Cook orzo according to package instructions. I like to salt the heck out of the water - once it tastes like ocean water, you're there!
• Drain orzo and let cool.
• Add orzo to a medium mixing bowl along with the remaining ingredients. Mix well. Yep, that easy! Taste and add additional salt and pepper if desired.
• Transfer to a serving bowl and, well, serve!
• Keeps in a sealed container in the refrigerator for about 4 days.

MEDITERRANEAN CHICKPEA AND ORZO SALAD

Steps:

• Cook orzo (1 cup) in boiling water with 1 teaspoon of the salt until al dente.
• Drain and return to pot, and stir with 1 tablespoon olive oil and greens. Allow greens to wilt from the heat of the pasta, stirring occasionally. Allow mixture to cool for at least ten minutes.
• Meanwhile, whisk together the remaining 3 tablespoons olive oil, remaining 1 teaspoon salt, minced garlic clove, and lemon juice to make the dressing in the bottom of a large bowl
• Add the remaining ingredients and cooled orzo mixture, to the bowl with the dressing and toss to coat.
• If you have time, allow salad to sit for at least thirty minutes (or overnight) in the fridge before serving to allow flavors to marry.
• Serve drizzled with extra olive oil.

GREEK ORZO SALAD WITH CHICKPEAS & ARTICHOKE HEARTS

Steps:

• Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
• Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
• Divide spinach between 2 plates and top with the salad.

CREAMY GREEK ORZO SALAD WITH CRISPY CHICKPEAS

Steps:

• Bring a large pot of water to a boil and salt generously. Cook the orzo according to the package instructions until al dente. Drain, rinse with cold water and drain again. Transfer to a large bowl.
• In a small bowl, whisk together the ranch dressing and lemon zest and juice. Toss the mixture with the orzo and season with salt and pepper. In layers or strips, add the feta, olives, tomatoes, cucumber and red onion. Garnish with the Crispy Chickpeas and fresh mint.
• Add the oil to a large skillet and heat over medium heat until shimmering. Add the chickpeas and fry, stirring occasionally, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer the chickpeas to a bowl, season with the za'atar and toss to coat. Let drain on a paper towel-lined plate.