Orzo with Garbanzo Beans, Goat Cheese, and Oregano
Ingredients
1 1⁄2 cups orzo (about 9 ounces)
1⁄4 cup olive oil
Zest of 1 lemon
Juice of 1 lemon
1 clove garlic, minced
1 15- to 15 1⁄2-ounce can garbanzo beans (chickpeas), rinsed, drained (Feel free to use a larger size can if you are a lover of chickpeas)
2 tablespoons fresh oregano, chopped
5 ounces soft fresh goat cheese, crumbled (about 1 cup)
Instructions
1. Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.
2. Whisk olive oil, fresh lemon zest and juice, and minced garlic to blend in large serving bowl. Add drained garbanzo beans, cooked orzo, and chopped fresh oregano; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. Serve orzo salad warm or at room temperature.
Comments
This recipe is adapted from Epicurious.com. The original recipe calls for 15 ounces of goat cheese which I’m pretty sure is a typo for “one five-ounce” log of goat cheese. Quite a difference between 5 and 15 ounces! I really enjoyed this dish and I’d happily make it again in the future. The flavor was great and all the flavors came together wonderfully.
Shown here with Roast Lamb.
Internet - Epicurious