chickpea orzo fresh (Printable Recipe Version)
Orzo pasta, chickpeas, cucumber, and tomatoes tossed in a punchy dressing—light, cool, and easy.
# Ingredients You’ll Need:
→ Main stuff
01 -
60 ml fresh chopped parsley
02 -
240 g chickpeas from a can, drained
03 -
60 ml red onion, minced up
04 -
225 g dried orzo pasta
05 -
1 ½ cups chopped tomatoes
06 -
1 ½ cups chopped cucumber
07 -
100 g crumbled feta cheese
→ Dressing
08 -
1 tbsp lemon juice
09 -
6 tbsp olive oil
10 -
Salt and pepper, however you like
11 -
Pinch red chili flakes
12 -
1 tsp Italian herbs
13 -
2 tbsp honey
14 -
2 tbsp red wine vinegar
15 -
2 tsp Dijon mustard
# Steps to Make It:
01 -
Pop the salad in the fridge for at least an hour so it gets nice and cool, then bring it out and enjoy.
02 -
Now add in the cucumber, tomatoes, chickpeas, parsley, red onion, and that crumbly feta. Gently fold it all together so nothing gets mushy.
03 -
Toss the cold orzo into a big bowl and pour that tasty dressing over it. Give it a solid stir so every piece is coated.
04 -
Grab a small bowl and whisk together olive oil, red wine vinegar, lemon juice, honey, Dijon, herbs, chili flakes, and lots of salt and pepper till it's smooth.
05 -
Boil orzo in plenty of salted water till it's just firm. Drain then run it under cool water so it stops cooking.
# Extra Information:
01 -
Chilling before serving really makes the flavors pop! Serve fresh for the best taste.