ORZO WITH GARBANZO BEANS, GOAT CHEESE, AND OREGANO

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Orzo with Garbanzo Beans, Goat Cheese, and Oregano image

Provided by Amy Finley

Categories     Picnic     Vegetarian     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Lunch     Goat Cheese     Chickpea     Summer     Family Reunion     Poker/Game Night     Healthy     Potluck     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

1 1/2 cups orzo (about 9 ounces)
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
2 tablespoons chopped fresh oregano
15-ounce log soft fresh goat cheese, crumbled (about 1 cup)

Steps:

  • Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.
  • Whisk olive oil, fresh lemon 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.

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