ChickPea and Fennel Orzo Salad

Categories: Salads

Ingredients

• uncooked orzo 3⁄4 cup
• table salt 1⁄4 tsp, for cooking orzo
• fresh lemon juice 2 Tbsp
• olive oil 1 Tbsp, extra virgin
• fresh oregano 1 Tbsp, minced
• Dijon Mustard 2 tsp, grainy variety
• kosher salt 1 1⁄2 tsp
• minced garlic 1⁄2 tsp
• black pepper 1⁄4 tsp
• chickpeas (15 oz), rinsed and drained
• plum tomatoes 4 medium, seeded, chopped
• uncooked fennel bulb 1 medium, trimmed,diced
• roasted red peppers (packed in water)12 oz, rinsed, drained, chopped (about 1 cup)
• crumbled feta cheese 1⁄4 cup
• uncooked shallot(s) 3 Tbsp, minced

Directions

1. Instructions

2. Cook orzo in salted boiling water until al dente, about 9 minutes; drain and let cool.

3. Meanwhile, in a small bowl, whisk together lemon juice, oil, oregano, mustard, kosher salt, garlic and pepper.

4. In a large bowl, combine orzo with chickpeas, tomatoes, fennel, roasted peppers, feta and shallot; drizzle with dressing and toss to coat. Yields about 1 cup per serving.

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