Lemon orzo salad with feta and chickpeas

Name: Lemon orzo salad with feta and chickpeas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 12 oz (340 g) orzo, cooked al dente and rinsed in cold water; 1 pint (551 ml) cherry tomatoes, halved; 1 can (19 oz / 540 ml) chickpeas, rinsed and drained; 1 generous handful fresh parsley, finely chopped; 1 generous handful fresh arugula; 7 oz (200 g) feta, crumbled; Zest of 2 lemons; ½ cup (125 ml) freshly grated parmesan; ½ cup (125 ml) English cucumber, finely diced; ⅓ cup (80 ml) red onion, finely chopped; ¼ cup (60 ml) slivered almonds; ⅓ cup (80 ml) olive oil; Juice of 1 lemon; 1 tbsp (15 ml) white balsamic vinegar; 1 tbsp (15 ml) maple syrup; ½ tsp (2.5 ml) dried parsley; ½ tsp (2.5 ml) dried oregano; 2 garlic cloves, finely minced

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

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Lemon orzo salad with feta and chickpeas

12 oz (340 g) orzo, cooked al dente and rinsed in cold water
1 pint (551 ml) cherry tomatoes, halved
1 can (19 oz / 540 ml) chickpeas, rinsed and drained
1 generous handful fresh parsley, finely chopped
1 generous handful fresh arugula
7 oz (200 g) feta, crumbled
Zest of 2 lemons
½ cup (125 ml) freshly grated parmesan
½ cup (125 ml) English cucumber, finely diced
⅓ cup (80 ml) red onion, finely chopped
¼ cup (60 ml) slivered almonds

Dressing

⅓ cup (80 ml) olive oil
Juice of 1 lemon
1 tbsp (15 ml) white balsamic vinegar
1 tbsp (15 ml) maple syrup
½ tsp (2.5 ml) dried parsley
½ tsp (2.5 ml) dried oregano
2 garlic cloves, finely minced

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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. Salt and pepper generously and mix.
In a small bowl, combine all the dressing ingredients, salt and pepper, and whisk.
Pour the dressing over the salad and mix to coat well. Taste and adjust seasoning if needed.