ORZO SALAD WITH FETA, ASPARAGUS AND CHICKPEAS

Ingredients

for the salad

• 7 ounces orzo pasta (sometimes called risoni)
• 1 bunch asparagus woody ends removed
• 7 ounces cherry tomatoes cut into halves or thirds
• 7 ounces feta cheese chopped into small cubes
• 1 bunch basil roughly chopped
• 14 ounces chickpeas drained (1 x 14-ounce / 400 gram can)

for the dressing

• 3 tablespoons olive oil
• 1.5 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic crushed
• black pepper a few grinds

Instructions

1. Cook the orzo according to the packet instructions. Drain and rinse in cold water, then add to a large bowl.
2. Meanwhile, prepare the asparagus. Griddle or pan fry in a tiny bit of olive oil until tender and slightly charred (about 10 minutes). Chop into small lengths (a few centimetres each). Let cool for a few minutes while you prepare the rest of the ingredients.
3. Add the tomatoes, feta, asparagus pieces and basil to the large bowl of orzo with the drained chickpeas / garbanzo beans.
4. Whisk the dressing ingredients together, then pour over the salad (to taste – you might like to start with just half and see how you like it*)
5. Serve with chicken, fish, steak, or whatever you like, and fresh crusty bread. Delicious!

https://scrummylane.com/asparagus-tomato-and-chickpea-orzo-salad/