Orzo Salad

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy

For the orzo salad

1 litre chicken broth
300g orzo
450g tinned chickpeas, drained and rinsed
225g red and yellow teardrop tomatoes or grape tomatoes, halved
120g finely chopped red onion
60g chopped fresh basil leaves
30g chopped fresh mint leaves
About 185ml red wine vinaigrette, recipe follows
Salt and freshly ground black pepper

For the red wine vinaigrette

120ml red wine vinegar
60ml fresh lemon juice
2 tsps honey
2 tsps salt
3/4 tsp freshly ground black pepper
250ml extra-virgin olive oil
For the orzo salad:

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. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about seven minutes.

Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat.

Season the salad, to taste, with salt and pepper, and serve at room temperature.

For the vinaigrette:
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

Season the vinaigrette, to taste, with more salt and pepper, if desired.

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