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+ servings

Orzo Salad with Artichokes, Tomatoes, Chickpeas, Feta & Lemon Basil Dressing

Recipe from Two Peas & Their Pod

Ingredients
  

  • 4 cups vegetable broth you can use water
  • 1 1/2 cups orzo
  • 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • 1 cup chopped artichoke hearts
  • 1 cup chopped tomatoes
  • 1 cup feta cheese
  • Salt and pepper to taste
  • For the Lemon Basil Dressing:
  • 3/4 cup basil leaves packed
  • 2 cloves garlic smashed
  • 1/2 teaspoon kosher salt
  • 3 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive oil

Instructions
 

  • 1. Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer and rinse with cold water. Drain completely and transfer the orzo to a large bowl.
  • 2. Add the chickpeas, artichokes, tomatoes, and feta cheese to the orzo. Stir until combined. Season with salt and pepper.
  • 3. To make the dressing: in a blender or food processor, blend the basil, garlic, salt, and lemon juice until smooth. With the motor running, slowly add the oil. Blend until combined.
  • 4. Pour dressing over orzo salad and stir until well combined. Serve salad immediately or chilled.