This easy Chickpea and Orzo Salad recipe has all the flavors of the Mediterranean- olives, feta, sun dried tomatoes, and garlic- with an awesome crunch from toasted almonds. It's packed with fiber and nutrients and is great as a side at a potluck or an entire meal.
Cook orzo (1 cup) in boiling water with 1 teaspoon of the salt until al dente.
Drain and return to pot, and stir with 1 tablespoon olive oil and greens. Allow greens to wilt from the heat of the pasta, stirring occasionally. Allow mixture to cool for at least ten minutes.
Meanwhile, whisk together the remaining 3 tablespoons olive oil, remaining 1 teaspoon salt, minced garlic clove, and lemon juice to make the dressing in the bottom of a large bowl
Add the remaining ingredients and cooled orzo mixture, to the bowl with the dressing and toss to coat.
If you have time, allow salad to sit for at least thirty minutes (or overnight) in the fridge before serving to allow flavors to marry.
Serve drizzled with extra olive oil.
For a vegan version, omit the feta cheese (or use your favorite vegan cheese as a substitute).
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.