| |
Salads | |
| 4 cups chicken stock 1 1/2 cups dry orzo One 15-ounce can chickpeas, drained and rinsed 1 1/2 cups (about 25) grape tomatoes, halved 1/2 cup feta cheese, crumbled 1/2 cup pitted and halved kalamata olives 3 tablespoons red wine vinegar 3 tablespoons olive oil 1 small red onion, finely chopped Salt and freshly ground black pepper Handful of fresh mint, torn | |
| In a large saucepan over medium heat, add the stock, cover and bring to a boil. Then add the orzo and cook, stirring frequently, until al dente, 7 to 8 minutes. Drain the orzo in a colander and allow to cool completely. In a large bowl, toss together the orzo, chickpeas, tomatoes, feta, olives, vinegar, oil, onion and salt and pepper to taste. Toss in the mint. Serve at room temperature. | |
Unrated | |
Sort