Best Greek Ish Orzo Salad With Chickpeas Olives Capers Recipes

Greek-ish Orzo Salad with Chickpeas, Olives, & Capers image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 13

1 1/2 cups dry orzo pasta
1 15-ounce can chickpeas (also known as garbanzo beans), drained and rinsed
1/2 medium red onion (diced)
1/4 cup drained capers
1/2 cup sliced pitted kalamata olives
1/4 cup good extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 teaspoon honey (or agave syrup*)
2 tablespoons diced fresh parsley
1/2 teaspoon dried oregano
1 teaspoon kosher salt + more to taste
1/2 teaspoon freshly ground black pepper + more to taste

Steps:

Cook orzo according to package instructions. I like to salt the heck out of the water - once it tastes like ocean water, you're there!
Drain orzo and let cool.
Add orzo to a medium mixing bowl along with the remaining ingredients. Mix well. Yep, that easy! Taste and add additional salt and pepper if desired.
Transfer to a serving bowl and, well, serve!
Keeps in a sealed container in the refrigerator for about 4 days.

Greek Orzo Salad With Chickpeas & Artichoke Hearts image

Provided by kitty.rock

Categories Beans

Time 39m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 14

1/2 cup orzo pasta or 1/2 cup other tiny pasta
1 1/2 teaspoons extra-virgin olive oil
1 garlic clove, crushed and peeled
1/8 teaspoon salt
1 1/2 tablespoons fresh lemon juice
1/8 teaspoon fresh ground pepper
1 (14 ounce) can artichoke hearts, drained and chopped
1 (7 ounce) can chickpeas, rinsed
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
1 1/2 tablespoons chopped of fresh mint or 1 1/2 teaspoons dried mint
1 large tomatoes, chopped (deseeded)
2 cups baby spinach leaves
1 teaspoon all purpose Greek seasoning (I recommend Konriko as it has no MSG)

Steps:

Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
Divide spinach between 2 plates and top with the salad.

Nutrition Facts : Calories 506.6, Fat 11.5, SaturatedFat 4.7, Cholesterol 22.2, Sodium 872.8, Carbohydrate 85.3, Fiber 25.1, Sugar 6.9, Protein 21.7

Creamy Greek Orzo Salad with Crispy Chickpeas image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
1 1/2 cups dried orzo
1 cup Greek yogurt ranch dressing, such as Hidden Valley
Zest and juice of 1 lemon
1/4 cup crumbled feta
1/4 cup chopped kalamata olives
2 firm tomatoes, seeded and diced
1 English cucumber, seeded and diced
1/2 red onion, diced
Crispy Chickpeas, recipe follows
1 tablespoon sliced fresh mint (chiffonade)
3 tablespoons olive oil
One 15-ounce can chickpeas, drained, rinsed and dried thoroughly
1 teaspoon za'atar

Steps:

Bring a large pot of water to a boil and salt generously. Cook the orzo according to the package instructions until al dente. Drain, rinse with cold water and drain again. Transfer to a large bowl.
In a small bowl, whisk together the ranch dressing and lemon zest and juice. Toss the mixture with the orzo and season with salt and pepper. In layers or strips, add the feta, olives, tomatoes, cucumber and red onion. Garnish with the Crispy Chickpeas and fresh mint.
Add the oil to a large skillet and heat over medium heat until shimmering. Add the chickpeas and fry, stirring occasionally, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer the chickpeas to a bowl, season with the za'atar and toss to coat. Let drain on a paper towel-lined plate.