Orzo Salad with Artichokes, Tomatoes, Chickpeas, Feta & Lemon Basil Dressing
By khoglan1
Ingredients
- For the Lemon Basil Dressing:
- 4 cups vegetable broth (you can use water)
- 1 1/2 cups orzo
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1 cup chopped artichoke hearts
- 1 cup chopped tomatoes
- 1 cup feta cheese
- Salt and pepper, to taste
- 3/4 cup basil leaves, packed
- 2 cloves garlic, smashed
- 1/2 teaspoon kosher salt
- 3 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
Details
Servings 6
Adapted from twopeasandtheirpod.com
Preparation
Step 1
1. Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer and rinse with cold water. Drain completely and transfer the orzo to a large bowl.
2. Add the chickpeas, artichokes, tomatoes, and feta cheese to the orzo. Stir until combined. Season with salt and pepper.
3. To make the dressing: in a blender or food processor, blend the basil, garlic, salt, and lemon juice until smooth. With the motor running, slowly add the oil. Blend until combined.
4. Pour dressing over orzo salad and stir until well combined. Serve salad immediately or chilled.
You'll also love
- Fresh Cherry Cupcakes 3.8/5 (10 Votes)
- Mark Bittman's Salmon Burger Recipe 4/5 (22 Votes)
- Seared scallops with white beans... 4.2/5 (13 Votes)
- Snickerdoodle Popcorn with White... 4.3/5 (6 Votes)
- Coconut Easter Eggs 4.4/5 (7 Votes)
- VELVEETA Classic Potatoes au Gratin 4.2/5 (19 Votes)
- Quick Lemon & Garlic Aioli 4.3/5 (6 Votes)
- Pasta with Cauliflower, Bacon &... 4.2/5 (32 Votes)
Review this recipe