Lemon Orzo Chickpea Salad is next on the blog!
I haven’t been able to post much on my blog lately and I sure do miss it. Summer and vacation just took over my life, but it was well worth it. A lot of life changing moments!
One good thing about fall is I’ll be back to cooking and baking! As you may have guessed, the kitchen is where I enjoy spending my spare time, especially when it’s raining outside!
I had just got home from vacation, back to the grind at work, and they were having a potluck the next day. Of course I had no food in the house so I had to scramble. I looked around the kitchen and found orzo, chick peas, Parmesan cheese and a lemon. So I came up with Lemon Orzo Chickpea Salad. It was a huge hit at the potluck! Luckily I made such a large batch I had plenty of leftovers to share at home.
It’s an easy quick recipe.
- Toast the orzo in a little olive oil.
- Stir in the garlic and oregano, then pour in the broth.
- Let the orzo simmer until the liquid has been absorbed.
- Stir in the lemon zest, juice, and chick peas.
- Stir in the cheese, salt, and pepper.
Serves about 4 – 6.
Enjoy this Lemon Orzo Chickpea Salad!!!
Lemon Orzo Chickpea Salad
- 1 1/2 cups dry orzo pasta
- 1 tbsp olive oil
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 tsp oregano
- 1 lemon zested
- Juice of half of a lemon
- 1 can chick peas drained
- 1/3 cup grated Parmesan
- pepper to taste
- salt to taste
In a skillet over medium heat, add the olive oil and pasta.
Cook, stirring occasionally until toasted, about 30-60 seconds.
Stir in garlic, then slowly stir in oregano.
Add the broth, a small amount at a time, while continuing to stir.
Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.
Remove the lid and add the lemon zest, juice, and chick peas.
Add the Parmesan cheese, salt and pepper to taste and serve immediately.