Best Orzo And Garbanzo Bean Salad With Basil And Mint Recipes

Orzo Salad image

Provided by Giada De Laurentiis

Time 40m

Yield 6 servings

Number Of Ingredients 15

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Steps:

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups

Orzo Salad with Chickpeas & Cherry Tomatoes image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 12

2 cups orzo
1 15-ounce can garbanzo beans, drained
2 cups cherry tomatoes (halved)
3/4 cup finely chopped sweet onion (like Walla Walla)
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/2 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon salt
1/2 cup extra virgin olive oil
Kosher salt and freshly ground pepper to taste

Steps:

Cook the orzo according to package directions. I strongly suggest adding a couple teaspoons of salt or so to the water for extra flavor.
Throw the orzo into a large bowl with the tomatoes, onion, drained garbanzo beans, basil, and mint.
In a small bowl, make the vinaigrette: Whisk together the vinegar, lemon juice, honey, salt, and olive oil.
Pour the vinaigrette over the orzo, veggies, and herbs, and toss gently until well incorporated.
Season to taste with kosher salt and fresh ground pepper.
Great when served at room temperature, but also refreshing served chilled.

Orzo and Garbanzo Bean Salad With Basil and Mint image

Provided by Patricia Naveira

Time 40m

Number Of Ingredients 9

4 c chicken broth or water
1 1/2 c orzo pasta, uncooked
1 can(s) garbanzo beans, drained and rinsed
1 1/2 c mixed red and yellow teardrop or grape tomatoes, halved
1/2 c fresh basil, chopped
1/4 c fresh mint, chopped
1/2 c blush wine vinaigrette ( i use brianna's brand, in the salad dressing section)
salt to taste
fresh ground black pepper to taste

Steps:

1. Bring broth to a boil in a large heavy sauce pan over high heat. Stir in Orzo. Cover partially and cook stirring frequently until the orzo is tender but still firm to the bite. About 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely. Toss the orzo with the rest of ingredients and enough blush vinaigrette to coat. You may not use all the vinaigrette. Season the salad with salt and pepper to taste and serve chilled or at room temperature.