Chickpea & Fennel Pasta Salad

By [e-mail]

Haven't tried it yet but plan to soon.

Ingredients

• 3/4 cup(s) uncooked orzo
• 1/4 tsp table salt, for cooking orzo
• 2 Tbsp fresh lemon juice
• 1 Tbsp olive oil, extra virgin
• 1 Tbsp fresh oregano, minced
• 2 tsp Dijon Mustard, grainy variety
• 1 1/2 tsp kosher salt
• 1/2 tsp minced garlic
• 1/4 tsp black pepper
• 15 oz canned chickpeas, rinsed and drained
• 4 medium plum tomato(es), seeded, chopped
• 1 medium uncooked fennel bulb(s), trimmed, diced (reserve 1/2 cup fennel fronds)
• 12 oz roasted red peppers (packed in water), rinsed, drained chopped (about 1 cup)
• 1/4 cup(s) crumbled feta cheese
• 3 Tbsp uncooked shallot(s), minced

Details

Preparation time 20mins
Cooking time 30mins
Adapted from weightwatchers.com

Preparation

Step 1

Cook orzo in salted boiling water until al dente, about 9 minutes; drain and let cool.

Meanwhile, in a small bowl, whisk together lemon juice, oil, oregano, mustard, kosher salt, garlic and pepper.

In a large bowl, combine orzo with chickpeas, tomatoes, fennel, roasted peppers, feta and shallot; drizzle with dressing and toss to coat. Garnish with chopped fennel fronds, if desired. Yields about 1 cup per serving.