Warm weather and refreshing salads are two of my favorite things. The Mediterranean is full of amazing flavors, and this Mediterranean Orzo Salad recipe combines chickpeas, goat cheese, and olives into an amazing summer meal.
Salads are not only fun to make, but trying different combinations of ingredients is so easy to do. Almost any salad you can think of can be made ahead of time and transported to a picnic or summer BBQ to share with family and friends.
Being of Italian heritage, I love the flavors of the Mediterranean, and what I like most about this salad is the interesting combination of orzo, a rice shaped pasta, with chick peas, goat cheese, and olives. Just add a little lemon, garlic, oil, and fresh oregano to bring out each and every ingredient. I’ve also been adding Sesame Tahini to this salad for a more intense taste. I think you’ll really enjoy it!
Mediterranean Orzo Salad
1 1/2 cups orzo, cooked according to package instructions
1/4 cup olive oil
Juice of one lemon
1 clove of garlic, minced
1 teaspoon Sesame Tahini
15-oz can chickpeas, drained and rinsed
2 tablespoons chopped oregano
1/4 teaspoon freshly ground pepper
5 ounces goat cheese, crumbled
1/2 cup Kalamata olives, chopped
In a large bowl whisk together oil, lemon juice, and sesame tahini.
Add the chickpeas, cooked orzo, oregano, and pepper.
Gently stir in goat cheese, followed by the olives.
Serve over a bed of lettuce. Chill until ready to serve.
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