Asparagus, tomato and chickpea orzo salad
Looking for something refreshing, simple, and healthy to go with your chicken, fish, or steak main? Look no further! This orzo salad with feta, asparagus and chickpeas is the perfect choice!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 as a side
for the salad
- 7 ounces orzo pasta (sometimes called risoni)
- 1 bunch asparagus woody ends removed
- 7 ounces cherry tomatoes cut into halves or thirds
- 7 ounces feta cheese chopped into small cubes
- 1 bunch basil roughly chopped
- 14 ounces chickpeas drained (1 x 14-ounce / 400 gram can)
for the dressing
- 3 tablespoons olive oil
- 1.5 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic crushed
- black pepper a few grinds
Cook the orzo according to the packet instructions. Drain and rinse in cold water, then add to a large bowl.
Meanwhile, prepare the asparagus. Griddle or pan fry in a tiny bit of olive oil until tender and slightly charred (about 10 minutes). Chop into small lengths (a few centimetres each). Let cool for a few minutes while you prepare the rest of the ingredients.
Add the tomatoes, feta, asparagus pieces and basil to the large bowl of orzo with the drained chickpeas / garbanzo beans.
Whisk the dressing ingredients together, then pour over the salad (to taste – you might like to start with just half and see how you like it*)
Serve with chicken, fish, steak, or whatever you like, and fresh crusty bread. Delicious!
*I like to pour about half to two thirds of the dressing over the salad, then let everyone add a bit more to their own portion if they like. Mr. Scrummy doesn’t like too much balsamic dressing on his salads, but I like a bit more!
This salad keeps quite well in the fridge for two or at a push three days (I polished off the leftovers on day 3 and it still tasted really good!).
Calories: 406kcal | Carbohydrates: 49g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 391mg | Potassium: 510mg | Fiber: 7g | Sugar: 8g | Vitamin A: 955IU | Vitamin C: 13mg | Calcium: 226mg | Iron: 4.5mg