Orzo Salad with Pan-Fried Chickpeas, Dill, and Lemon

the taste space

Orzo Salad with Pan-Fried Chickpeas, Dill, and Lemon

Orzo Salad with Pan-Fried Chickpeas, Dill, and Lemon

1 1/2 tablespoon extra-virgin olive oil (divided)
19-oz can chickpeas or 2 cups cooked chickpeas
1 cup uncooked orzo (rice-shaped pasta)
1/2 cup thinly sliced green onions
1/2 cup (2 ounces) crumbled feta cheese (optional, I omitted this time)
1/4 cup chopped fresh dill
4 tablespoons fresh lemon juice (juice from 2 lemons)
1 tablespoon cold water
1/2 teaspoon salt
1 clove garlic, minced

1. Add 1 tbsp of olive oil to fry pan on medium-high heat. Add chickpeas and roasted until brown and golden (approximately 10 minutes). Set aside to cool.

2. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.

3. Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine.

4. Combine juice and remaining ingredients in a small bowl including remaining 1/2 tbsp olive oil, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

Serves 4.