Lemony orzo salad with feta & chickpeas

  • Preparation 20 min
  • Cooking 10 min
  • Servings 6 to 8
  • Freezing I do not suggest

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Lemony orzo salad with feta & chickpeas

  • 340 g orzo, cooked al dente and rinsed with cold water
  • 1 pint (551 ml) sun-dried cherry tomatoes, halved
  • 1 can (540 ml) chickpeas, rinsed and drained
  • 1 generous handful of fresh parsley, finely chopped
  • 1 good handful of fresh arugula
  • 200 g feta cheese, crumbled
  • Zest of 2 lemons
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup English cucumber, diced
  • 1/3 cup red onion, finely chopped
  • 1/4 cup sliced almonds

Vinaigrette

  • 1/3 cup olive oil
  • Juice of 1 lemon
  • 1 tbsp white balsamic vinegar
  • 1 tbsp maple syrup
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 2 garlic cloves, finely chopped

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Preparation

  • Place the cooked and cooled orzo in a large bowl. Add the cherry tomatoes, chickpeas, parsley, arugula, feta, lemon zest, almonds, Parmesan, red onion, and cucumber. Season generously with salt and pepper, then toss to combine.
  • In a small bowl, whisk together all the dressing ingredients. Season with salt and pepper.
  • Pour the dressing over the salad and toss well to coat. Taste and adjust seasoning if needed.