Ingredients

The following ingredients have 6 Servings
  • One (14-ounce) can chickpeas (drained and rinsed)
  • Salt
  • 1 cup dry orzo pasta
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice (plus more for serving)
  • 1/2 medium (4 oz) red onion (finely chopped)
  • 1 medium (12 oz) English cucumber (diced)
  • Handful cherry tomatoes (halved (optional))
  • Handful pitted Kalamata olives (optional)
  • 1/4 cup fresh basil (washed and torn)
  • Fresh parsley and/or fresh dill (optional)
  • Freshly ground black pepper
  • Lemon zest (preferably organic)

Instruction

  • In a medium saucepan over medium-high heat, combine the chickpeas with enough water to cover. Bring to a boil, then reduce the heat and simmer until the chickpeas are tender, about 25 minutes. Drain and rinse the chickpeas with cold water and refrigerate until ready for use.☞TESTER TIP: Boiling the chickpeas does make them more tender and it will cause the skins to loosen. For a prettier presentation, remove and discard the skins after draining the chickpeas.
  • Bring a large saucepan of salted water to boil. Add the orzo and cook according to the package directions. Drain and pour into a medium bowl. Chill in the refrigerator until ready for use.
  • In a small bowl, combine the olive oil and lemon juice.
  • In a large bowl, combine the chilled orzo, chickpeas, red onion, cucumber, tomatoes, if using, and olives, if using. Drizzle over the dressing and toss to combine.
  • Top with basil and any other fresh herbs, if desired. Season to taste with salt, pepper, additional lemon juice, and lemon zest.