Orzo Salad with Artichokes, Tomatoes, Chickpeas, Feta & Lemon Basil Dressing
Rating
5 out of 5 stars
(5)
Ingredients
6 servings
- 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
How would you rate this recipe?
Preparation
Step 1
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.
Step 2
2. Add the chickpeas, artichokes, tomatoes, and feta cheese to the orzo. Stir until combined. Season with salt and pepper.
Step 3
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.
Step 4
4. Pour dressing over orzo salad and stir until well combined. Serve salad immediately or chilled.
Step 5
Save recipe for the next time?
