Mediterranean orzo salad
Spain on a Fork · ♥ 1.9K likes · 26.7K views · 6 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- water
- 225 g orzo
Fill a stock pot a little over halfway with water, season generously with sea salt and heat on high.
Once boiling, add the orzo and cook to just al dente, checking the package instructions; stir every 2 minutes so it does not stick.
Drain the orzo into a colander and rinse under cold water to stop the cooking and bring it to room temperature; shake off the excess and transfer to a large bowl.
- 440 g chickpeas
Drain and rinse the chickpeas, shake off the excess water and add them to the orzo.
Adding chickpeas and vegetables
- 50 g chopped red onion
- 75 g chopped English cucumber
- 75 g chopped red bell pepper
- 40 g sliced Kalamata olives
Add the red onion, cucumber, red bell pepper, olives and basil.
- 15 g chopped fresh basil
- sea salt
- freshly cracked black pepper
Season with sea salt and freshly cracked black pepper and mix well.
- 45 ml extra virgin olive oil
- 15 ml fresh lemon juice
- 1 cloves garlic
- 1 g dried oregano
For the dressing, combine the olive oil, lemon juice, grated garlic and dried oregano in a bowl with sea salt and black pepper and whisk until well mixed.
- 60 g crumbled feta cheese
Pour the dressing over the salad and mix, then add the crumbled feta and mix once more.
Dressing, feta and storing