Monday, May 4, 2009

orzo and chickpea salad

  • 1lb orzo
  • 4 cans chickpeas, rinsed and drained
  • fresh dill, chopped
  • juice of one large lemon
  • high quality extra virgin olive oil
  • honey
  • adobo

Cook orzo according to package, then drain and rinse with cool water. In a separate bowl whisk together the lemon juice, olive oil and honey. Combine orzo, chickpeas and dill to taste (I used a lot). Toss salad with dressing, season to taste with adobo or salt. Serve chilled.

The dish: Orzo is basically rice shaped pasta, and it works perfectly alongside the chickpeas. The flavor of the dressing is dependent on plenty of fresh lemon juice. Remember, in a dish this simple, using lemon juice out of the bottle (or plastic lemon shaped thing) will yield less than desirable results. To get the most out of each lemon, use them at room temperature and roll them a little under your palm before you slice it. I squeeze the juice before I add any of the other ingredients so that if I get a seed I can easily pick it out.

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