Greek Ish Orzo Salad With Chickpeas Olives Capers Recipes

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GREEK-ISH ORZO SALAD WITH CHICKPEAS, OLIVES, & CAPERS



Greek-ish Orzo Salad with Chickpeas, Olives, & Capers image

A simple pasta salad with loads of flavor, and hearty enough to stand in as a main dish. The perfect potluck salad - or stick some in a mason jar for an easy portable lunch!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 13

1 1/2 cups dry orzo pasta
1 15-ounce can chickpeas (also known as garbanzo beans), drained and rinsed
1/2 medium red onion (diced)
1/4 cup drained capers
1/2 cup sliced pitted kalamata olives
1/4 cup good extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 teaspoon honey (or agave syrup*)
2 tablespoons diced fresh parsley
1/2 teaspoon dried oregano
1 teaspoon kosher salt + more to taste
1/2 teaspoon freshly ground black pepper + more to taste

Steps:

  • Cook orzo according to package instructions. I like to salt the heck out of the water - once it tastes like ocean water, you're there!
  • Drain orzo and let cool.
  • Add orzo to a medium mixing bowl along with the remaining ingredients. Mix well. Yep, that easy! Taste and add additional salt and pepper if desired.
  • Transfer to a serving bowl and, well, serve!
  • Keeps in a sealed container in the refrigerator for about 4 days.

GREEK ORZO SALAD WITH CHICKPEAS & ARTICHOKE HEARTS



Greek Orzo Salad With Chickpeas & Artichoke Hearts image

Quintessential Greek flavors - feta, lemon and dill - combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde. From EatingWell magazine May/June 1996, and "EatingWell Serves Two" Dietary Exchanges: 4 starch, 2 vegetable, 1 very lean meat, 1 fat (4 Carbohydrate Serving). Posted for ZWT6. NOTE: Recipe amended to indicate fresh lemon juice and optional addition of some greek seasoning for more flavor.

Provided by kitty.rock

Categories     Beans

Time 39m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 14

1/2 cup orzo pasta or 1/2 cup other tiny pasta
1 1/2 teaspoons extra-virgin olive oil
1 garlic clove, crushed and peeled
1/8 teaspoon salt
1 1/2 tablespoons fresh lemon juice
1/8 teaspoon fresh ground pepper
1 (14 ounce) can artichoke hearts, drained and chopped
1 (7 ounce) can chickpeas, rinsed
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
1 1/2 tablespoons chopped of fresh mint or 1 1/2 teaspoons dried mint
1 large tomatoes, chopped (deseeded)
2 cups baby spinach leaves
1 teaspoon all purpose Greek seasoning (I recommend Konriko as it has no MSG)

Steps:

  • Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
  • Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
  • Divide spinach between 2 plates and top with the salad.

Nutrition Facts : Calories 506.6, Fat 11.5, SaturatedFat 4.7, Cholesterol 22.2, Sodium 872.8, Carbohydrate 85.3, Fiber 25.1, Sugar 6.9, Protein 21.7

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