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
Ingredients
- 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
Instructions
-
In a skillet over medium heat, add the olive oil and pasta.
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Cook, stirring occasionally until toasted, about 30-60 seconds.
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Stir in garlic, then slowly stir in oregano.
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Add the broth, a small amount at a time, while continuing to stir.
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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.
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Remove the lid and add the lemon zest, juice, and chick peas.
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Add the Parmesan cheese, salt and pepper to taste and serve immediately.
