Orzo Pasta and Chickpea Salad
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This salad is full of refreshing flavor from mint, basil, and a vinaigrette, making it perfect for summer. Light and filling, it's packed with protein and juicy vegetables. Cooked orzo pasta is tossed with canned chickpeas, herbs, and sweet tomatoes, then drizzled with a red wine vinegar-based dressing. You don't need to use all the dressing—adjust to taste, and store any leftovers in the refrigerator for later use. This salad is perfect for picnics and travels well.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad
- 4 cups chicken broth
- 1.5 cups orzo pasta
- 1 can (425 g) canned chickpeas, rinsed
- 1.5 cups red and yellow grape tomatoes, halved
- 3/4 cup finely chopped red onion
- 0.5 cup chopped fresh basil leaves
- 1/4 cup chopped fresh mint leaves
- About 3/4 cup vinaigrette dressing, recipe below
Vinaigrette dressing
- 0.5 cup red wine vinegar
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons of honey
- 2 teaspoons of salt
- 3/4 tsp freshly ground black pepper
- 1 cup extra-virgin olive oil
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Cooking the dish according to the recipe:
- Pour the broth into a large, heavy-bottomed saucepan. Cover and bring to a boil over high heat. Stir in the orzo pasta. Partially cover and cook, stirring frequently, until the orzo is tender and al dente, about 7 minutes. Drain the pasta in a colander. Then transfer to a large, wide bowl and toss to cool slightly. Set aside to cool completely.
- Toss the orzo with chickpeas, tomatoes, onions, basil, mint, and enough vinaigrette to moisten the pasta. Season with salt and pepper to taste and serve at room temperature.
- Vinaigrette dressing.
Combine vinegar, lemon juice, honey, salt, and black pepper in a blender. While blending, gradually pour in the olive oil. Season with salt and pepper to taste.
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