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Chickpea And Fennel Pasta Salad
Nb persons: 0
Yield: about 1 cup per serving
Preparation time:
Total time:
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| Ingredients | |
| 3/4 cup(s) | uncooked orzo |
| 1/4 tsp | table salt, for cooking orzo |
| 2 Tbsp | fresh lemon juice |
| 1 Tbsp | olive oil, extra virgin |
| 1 Tbsp | fresh oregano, minced |
| 2 tsp | Dijon Mustard, grainy variety |
| 1 1/2 tsp | kosher salt |
| 1/2 tsp | minced garlic |
| 1/4 tsp | black pepper |
| 15 oz | canned chickpeas, rinsed and drained |
| 4 medium | plum tomato, (es), seeded, chopped |
| 1 medium | uncooked fennel bulb, (s), trimmed, diced (reserve 1/2 cup fennel fronds) |
| 12 oz | roasted red peppers, (packed in water), rinsed, drained chopped (about 1 cup) |
| 1/4 cup(s) | crumbled feta cheese |
| 3 Tbsp | uncooked shallot, (s), minced |
Instructions
Cook orzo in salted boiling water until al dente, about 9 minutes; drain and let cool.
Meanwhile, in a small bowl, whisk together lemon juice, oil, oregano, mustard, kosher salt, garlic and pepper.
In a large bowl, combine orzo with chickpeas, tomatoes, fennel, roasted peppers, feta and shallot; drizzle with dressing and toss to coat. Garnish with chopped fennel fronds, if desired. Yields about 1 cup per serving.
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