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Summary
I seriously made this recipe within days of finding it and pinning it on Pinterest. It called out to my cravings at the time, and the flavors totally hit the spot. Serve as a light main dish or a side salad.
Servings
6 main dish servings
Prep Time
0 hours, 15 minutes
Cook Time
0 hours, 10 minutes
Ingredients
- 4 cups chicken broth
- 1/4 cup red wine vinegar
- 1 15-ounce can chickpeas, drained and rinsed
- 1 cup crumbled feta
- 3/4 cup finely chopped red onion
- 1/2 cup chopped celery
- 2 Tablespoons fresh basil, finely chopped
- 1/4 cup fresh mint, finely chopped
Red Wine Vinaigrette
- 1/4 cup red wine vinegar
- 2 Tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic
Instructions
- Cook orzo in boiling chicken broth until tender. Drain and let cool slightly.
- Combine with chickpeas, feta, red onion, celery, basil, and mint in a large bowl. Set aside.
- Combine all vinaigrette ingredients in a blender and pulse until well combined and emulsified. Pour over the orzo salad and toss to coat. Serve at room temperature or chilled.
