Mediterranean Chickpea Salad
Living in Vegas means temps in the 90's and 100's even in May. I have been desperate to find recipes that don't involve turning on the oven, because turning the oven on in this kind of heat takes the thermostat an hour to go down 1 degree! With those kind of stats, I figured we are just going to be eating salad all summer! Kidding...kind of.
With 4 littles, 3 that eat table food, and 1 with food allergies to rice, cow's milk, nuts and oat food, we've turned to quinoa (which despite my best flavoring attempts, still no one likes), so we've moved onto orzo. Orzo is a pasta in the shape of rice, so that goes over much better. This recipe is adapted from this one I've found on Pinterest, but with Orzo as a replacement. Us allergen free folks enjoyed feta in our bowl, but I swapped out the feta cheese for vegan mozzarella cheese for my 1 kiddo.
Ingredients:
Orzo (4 servings)
Garbonzo Beans (1 can)
Cucumber (1/2)
Cherry Tomatoes (10)
Onion (1/2)
Feta Cheese/Vegan Cheese (To taste)
Red Wine Vinegar (2-3 tbsp)
Lemon Juice (1/2 juiced)
Salt (to taste)
Pepper (to taste)
Garlic Powder (to taste)
Directions:
1. Cook Orzo according to package instructions
2. Chop up the veggies while the orzo is cooking
3. Once ozro is done, add the garbonzo beans and stir until well mixed and beans are heated
4. Remove orzo/bean combination from the stove, add to a bowl, and mix in the cucumbers, onions, and tomatoes. Mix well
5. Add red wine vinegar, lemon juice, salt, pepper, and garlic powder. Mix well, and add more seasoning to taste.
6. Mix in the cheese
7. Serve and enjoy!
