Orzo Chickpea Salad

Adapted from: Hello Fresh

Serves: 4

Prep time: 45 minutes
Cook time: 15 minutes

Ingredients:

1/4 cup apple cider vinegar

1 tsp sugar

2 shallots, thinly sliced

3-4 roma tomatoes, diced

salt & pepper

227 g (8 oz) orzo pasta or GF alternative

olive oil

15 g (1/2 oz) fresh mint, roughly chopped

2 cans of chickpeas

2 tbsp Mediterranean spice blend (see below)

1 tsp smoked paprika, divided

1/4 cup full fat Greek yoghurt or sour cream

1 cup crumbled feta

120 g (~ 4 oz) rocket / arugula, roughly chopped

Mediterranean spice blend (makes more than needed)

4 tsp dried oregano

2 tsp dried mint

2 tsp ground coriander seed (or garam masala)

2 tsp sumac

Umm, yum. Yum. Yum. Yum. The combinations of flavours here is incredible--especially if using Garam Masala (recipe here) in place of ground coriander for the spice blend. 

I love this recipe because all the flavours uniquely come together to create a warm and cool dish with soft pasta and crunchy chickpeas in peppery rocket / arugula and creamy sauce. I think my favourite part of this is mint in the orzo with a drizzle of olive oil. I might steal this amazing combination for simpler dishes in the future. 

Oh! And if you can swing the smoked paprika, I definitely recommend this as an incredible part of this recipe. Only have regular paprika? That's fine too!

Ingredients:

1/4 cup apple cider vinegar

1 tsp sugar

2 shallots, thinly sliced

3-4 roma tomatoes, diced

salt & pepper

227 g (8 oz) orzo pasta or GF alternative

olive oil

15 g (1/2 oz) fresh mint, roughly chopped

2 cans of chickpeas

2 tbsp Mediterranean spice blend (see below)

1 tsp smoked paprika, divided

1/4 cup full fat Greek yoghurt or sour cream

1 cup crumbled feta

120 g (~ 4 oz) rocket / arugula, roughly chopped

Mediterranean spice blend (makes more than needed)

4 tsp dried oregano

2 tsp dried mint

2 tsp ground coriander seed (or garam masala)

2 tsp sumac

Directions:
1. Preheat the oven to 232 C / 450 F. Cook orzo until al dente, according to package directions. Drain the pasta and set aside to cool slightly.

2. In a small-medium bowl, stir the vinegar and sugar together; then add the shallots, tomato, and season with salt & pepper then set it aside.

3. Once the orzo has cooled a bit, stir in a drizzle of olive oil and the mint. Set aside.

4. Meanwhile, drain, rinse, and pat dry the chickpeas.

5. Place the chickpeas on a large baking sheet and mix them around in a drizzle of olive oil, the Mediterranean spice blend, 1/2 tsp smoked paprika, and salt & pepper to taste.

6. Roast the chickpeas until toasted, about 8-10 minutes, then mix them into the orzo.

7. Meanwhile, in a small bowl, mix together the Greek yoghurt, half the feta, 1/4 tsp smoked paprika, and a tablespoon or two of water. Season with salt & pepper.

8. Mix in the rocket / arugula into the tomato mixture.

9. Plate with the orzo chickpea mix on bottom, salad mix, and then yoghurt dressing. Sprinkle extra feta on top and serve immediately.