About the Recipe
A bright and flavorful orzo salad with chickpeas, olives, feta, and fresh herbs, tossed in a tangy vinaigrette. Perfect served warm or at room temperature as a side or light meal.
Ingredients
1½ cups orzo
½ cup extra-virgin olive oil
3 tablespoons red wine vinegar
¼cup finely chopped red onion
1 garlic clove, grated or minced
1 teaspoon dried oregano
Black pepper & Salt
1 (15-ounce) can chickpeas, rinsed
½cup pitted Kalamata olives
6ounces feta, crumbled or diced
⅓cup chopped fresh parsley, dill or mint (or a combination)
Optional English Cucumber - Cherry Tomatoes
Preparation
Step 1: Bring a pot of salted water to a boil. Add the orzo and cook, stirring occasionally, until tender. Drain and transfer to a large serving bowl.
Step 2: While the orzo cooks, make the dressing: In a medium bowl, combine the olive oil, vinegar, red onion, garlic, oregano, ¾ teaspoon salt and ½ teaspoon pepper; whisk vigorously until smooth.
Step 3: Pour about half the dressing over the hot orzo, then add the chickpeas and olives; toss well. Set aside to bring to room temperature, about 20 minutes. Add the feta, and herbs along with the remaining dressing. Toss, taste for seasoning and serve.