Chickpea Orzo Salad
Something about salad just makes me think summer. This Chickpea Orzo Salad is no exception. It literally screams summer. The crunchy cucumbers and sweet grape tomatoes make this salad really refreshing. This salad would be a great light lunch or side to grilled meats. And if you are looking for a dish to take along to any summer cook-outs you may be going to this summer, you definitely need to make this and take it along. Your vegetarian friends will love you and if you wanted to make it vegan, you could leave out the feta cheese. The dressing is really flavorful. I used 1/2 recipe of my Saffron Garlic Infused Olive Oil to make it. My daughter and I also put a nice big spoon of yogurt on the side and it really added a nice tanginess to the dish. Try it – with or without the yogurt. I think you will like it! Afiyet olsun!
Chickpea Orzo Salad Dressing
- ¼ Cup Saffron Garlic Infused Olive Oil
- 4 Preserved Lemons
- 1 Lemon Juiced
- 2 Tablespoons Apple Cider Vinegar
- 1 Teaspoon Mint
- 2 Teaspoons Dill
- Salt to taste.
- Combine the olive oil, preserved lemons, lemon juice, and apple cider vinegar in a blender and mix until smooth.
- Add the mint, dill and salt and stir well.
- Afiyet olsun!
- ⅓ Cup Orzo
- 2 Cans Chickpeas, rinsed and drained (or about 4 cups fresh cooked)
- ½ Cup Feta, crumbled
- ½ Red Onion, finely chopped
- 2 Cucumbers, cut into cubes
- ¼ Cup Chopped Parsley
- 1 Pint Grape Tomatoes, halved (about 2 cups)
- 2 Green Onions, thinly sliced
- Zesty Lemon Saffron Garlic Vinaigrette (recipe above)
- Salt to taste
- Bring 1 cup of generously salted water to a boil.
- Add orzo and cook for 7 minutes.
- Rinse orzo and place in large mixing bowl.
- Rinse and drain chickpeas if using canned and add to mixing bowl.
- Add the cubed cucumber, tomato halves, chopped red onion, and parsley.
- Pour the dressing over the ingredients and mix well.
- Add salt to taste, stir and pour into serving bowl.
- Top with green onions.
