Greek Ish Orzo Salad With Chickpeas Olives Capers Recipes
CREAMY GREEK ORZO SALAD WITH CRISPY CHICKPEAS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil and salt generously. Cook the orzo according to the package instructions until al dente. Drain, rinse with cold water and drain again. Transfer to a large bowl.
- In a small bowl, whisk together the ranch dressing and lemon zest and juice. Toss the mixture with the orzo and season with salt and pepper. In layers or strips, add the feta, olives, tomatoes, cucumber and red onion. Garnish with the Crispy Chickpeas and fresh mint.
- Add the oil to a large skillet and heat over medium heat until shimmering. Add the chickpeas and fry, stirring occasionally, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer the chickpeas to a bowl, season with the za'atar and toss to coat. Let drain on a paper towel-lined plate.
GREEK-ISH ORZO SALAD WITH CHICKPEAS, OLIVES, & CAPERS
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
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
A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.
Provided by Patrice
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
- In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
- Just before serving, drizzle reserved artichoke marinade over salad.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 48.7 g, Cholesterol 22.3 mg, Fat 10.2 g, Fiber 4.8 g, Protein 13.1 g, SaturatedFat 4.1 g, Sodium 615.2 mg, Sugar 4.5 g
GREEK ORZO SALAD WITH CHICKPEAS & ARTICHOKE HEARTS
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
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
GREEK ORZO SALAD
Tart and refreshing, this side salad is a big hit at Judy Roberts' Las Vegas, Nevada home. With all the tasty toppings-including red onion, tomatoes, olives, feta cheese and a zesty dressing-you'd never know it has just 7 grams of fat. "Tiny pasta called orzo gives it extra interest," Judy notes.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.
Nutrition Facts : Calories 120 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 498mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CHICKPEA ORZO SALAD
A wonderful Greek inspired salad. Makes a great lunch meal, very filling and healthy too. Found this at a vegan web site and changed to my tastes.
Provided by Miss Annie in Indy
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, place the pasta in boiling water and cook for 9 to 11 minutes, until al dente.
- Drain and cool under cold running water.
- In a small bowl, whisk together the oil, vinegar, mustard, mint, and seasonings, forming a vinaigrette.
- In a large mixing bowl, combine the orzo, tomatoes, scallions, cucumber, garlic and olives.
- Blend in the vinaigrette, feta, and if desired, chickpeas (Also good with black beans).
- Chill for 1 hour before serving.
- Place over a bed of lettuce.
Nutrition Facts : Calories 365.9, Fat 12.6, SaturatedFat 4, Cholesterol 16.8, Sodium 625.8, Carbohydrate 52.3, Fiber 6.8, Sugar 3.6, Protein 12.5
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- Combine the dressing ingredients in a large bowl, whisking all the ingredients until the oil is emulsified into the juice and vinegar.
- Stir in the cooked orzo and rest of the salad ingredients, except for feta cheese, until all the pasta and veggies are covered with the dressing.
- If serving warm, toss in the feta and serve right away. If serving cool, let the orzo salad cool in the fridge for 1-2 hours and then toss in the feta cheese before serving.
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