Minted Orzo Salad with Chickpeas and Feta

• Produce

  • 2 tbsp Basil, fresh
  • 1 Celery stalk, finely chopped (about 1/2 cup, large
  • 1 (15-ounce can Chickpeas
  • 2 Garlic cloves
  • 2 tbsp Mint, fresh leaves
  • 1/2 Red onion, finely chopped (about 2/3 cup, medium

• Canned Goods

  • 4 cups Chicken broth

• Condiments

  • 1 tbsp Honey
  • 1/4 cup Lemon juice, fresh

• Pasta & Grains

  • 1 1/2 cups Orzo pasta, dry

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 1 cup Feta cheese

Found on andiemitchell.com

Description

Ingredients

• 4 cups chicken broth
• 1 1/2 cups dry orzo pasta
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup crumbled feta cheese
• 1/2 medium red onion, finely chopped (about 2/3 cup)
• 1 large celery stalk, finely chopped (about 1/2 cup)
• 2 tablespoons finely chopped fresh basil
• 2 tablespoons finely chopped fresh mint leaves
• 1/4 cup fresh lemon juice
• 2 garlic cloves
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil

Directions

• Boil the orzo in the chicken broth until tender. Drain and let cool slightly.
• Combine the orzo with the chickpeas, feta, red onion, celery, basil, and mint in a large bowl.
• Combine all vinaigrette ingredients in a blender and pulse until well combined and emulsified. Pour over the orzo salad and toss to coat. Let stand for at least 30 minutes to allow flavors to blend before serving at room temperature or even chilled.

Nutrition