Orzo Salad

  • Level: Easy
  • Total: 35 min (includes cooling time)
  • Active: 10 min
  • Yield: 4 servings
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4 cups chicken stock

1 1/2 cups dry orzo 

One 15-ounce can chickpeas, drained and rinsed 

1 1/2 cups (about 25) grape tomatoes, halved 

1/2 cup feta cheese, crumbled 

1/2 cup pitted and halved kalamata olives 

3 tablespoons red wine vinegar 

3 tablespoons olive oil 

1 small red onion, finely chopped 

Salt and freshly ground black pepper

Handful of fresh mint, torn 


  1. In a large saucepan over medium heat, add the stock, cover and bring to a boil. Then add the orzo and cook, stirring frequently, until al dente, 7 to 8 minutes. Drain the orzo in a colander and allow to cool completely.
  2. In a large bowl, toss together the orzo, chickpeas, tomatoes, feta, olives, vinegar, oil, onion and salt and pepper to taste. Toss in the mint. Serve at room temperature.
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