Orzo Greek Salad with Chickpeas
How I love salads, I cannot even explain. Perhaps I’ll try by telling you that even after eating out in many fancy restaurants, Sweet Tomatoes with its giant salad bar is still one of my favorites. Definitely in my top 5 favorite restaurants of all times. Salad bar is all I need to make me happy. Nothing more is required and nothing compares to a healthy and clean taste of fresh vegetables mixed with a tasty dressing.
This recipe is my take on a Greek salad but instead of preparing it with lettuce I used orzo pasta and chickpeas. That trick makes it more filling so you can have it as a main dish for lunch or you can take it with you to school or work for lunch break.
Servings (5-6 as a main dish, 10 as a side dish)
1 1/2 cup uncooked orzo
1 x 15 oz can of chickpeas
1 medium red onion
4 oz crumbled Feta cheese
1/2 cup sliced olives
1/4 cup chopped parsley
2 Tbsp dry marjoram
2 Tbsp lemon juice
1 Tbsp wine or apple vinegar
1/4 cup olive oil
Cook orzo pasta according to a package instructions.
Meanwhile drain chickpeas.
Remove and discard seed nest from tomatoes and chop tomatoes into small cubes.
Cut cucumbers into small cubes.
Cut red onion in half and slice finely.
Drain pasta and cool under cold running water. Let it sit a bit for the water to drain.
Mix all of the ingredients in a bowl.
Serve salad cold as a main dish for lunch or a side dish for dinner.