Toasted Orzo and Chickpea Salad

By jenknoll

Ingredients

• 1 cup orzo
• 2 (15 ounce) cans chicken or vegetable stock
• 2 tablespoons butter
• 1 tablespoon lemon juice
• 2 teaspoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 1 (15 ounce) can canned chickpeas, rinsed and drained
• 3 tablespoons pine nuts
• 1 teaspoon dried dill
• 1/3 cup crumbled Feta cheese

Preparation

Step 1

In a medium pot over medium-high heat; add the orzo and toast until golden brown and nutty-smelling, stirring frequently, about 2 minutes. Add chicken or veggie stock and bring to a boil. Add the orzo and cook until al dente, about 10 minutes.

In the meantime, in a small bowl, whisk together the lemon juice, olive oil, cumin, salt, and pepper.

Drain the orzo and transfer to a big bowl along with the butter, stirring until butter melts completely. Add the chickpeas, pine nuts, dill, and Feta and gently toss together. Serve warm or at room temperature.