Orzo Salad with Artichokes, Tomatoes, Chickpeas, Feta & Lemon Basil Dressing
- 4 cups vegetable broth (you can use water)
- 1 1/2 cups orzo
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1 cup chopped artichoke hearts
- 1 cup chopped tomatoes
- 1 cup feta cheese
- Salt and pepper, to taste
- 3/4 cup basil leaves, packed
- 2 cloves garlic, smashed
- 1/2 teaspoon kosher salt
- 3 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- This recipe is vegetarian
- Produce
- Artichoke hearts (1 cup)
- Basil, packed leaves (3/4 cup)
- Chickpeas (1 (15-ounce) can)
- Garlic (2 cloves)
- Tomatoes (1 cup)
- Canned Goods
- Vegetable broth (4 cups)
- Cooking & Baking
- Kosher salt (1/2 teaspoon)
- Olive oil, extra-virgin (1/3 cup)
- Salt and pepper (1)
- Pasta & Grains
- Orzo (1 1/2 cups)
- Drinks
- Lemon juice, fresh (3 tablespoons)
- Dairy
- Feta cheese (1 cup)
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Published August 24, 2011 (1 year ago).
28 people saved this recipe.
