Chickpea and fennel pasta salad
¼ tsp, for cooking orzo
Fresh lemon juice
1 Tbsp, extra virgin
1 Tbsp, minced
2 tsp, grainy variety
1 can(s), (15 oz), rinsed and drained
4 medium, seeded, chopped
Uncooked fennel bulb(s)
1 medium, trimmed, diced (reserve 1/2 cup fennel fronds)
Roasted red peppers (packed in water)
12 oz, rinsed, drained, chopped (about 1 cup)
Crumbled feta cheese
3 Tbsp, minced
- 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.