Chickpea Orzo Pasta Salad (Recipe)

Chickpea Orzo Pasta Salad (Recipe)

Ingredients

Instructions

 Roast a can of rinsed chickpeas with sliced garlic and shallot, and few sprigs of rosemary, dried oregano in olive oil, salt and pepper on 355 degree oven, for about 25 minutes, stirring occasionally. Add a handful of grape tomatoes and roast until they are beginning to burst.

 Boil water with salt for orzo pasta and cook 8 minutes. Drain and put in bowl, add zest of one lemon, salt and olive oil. Set aside.

 Place half a bag of baby spinach in a bowl and top with juice of one lemon.

 When chickpeas and tomatoes are done roasting, remove from oven and add a cup of chopped Italian parsley. Remove rosemary from stems and stir to combine. Mix in with the orzo pasta.

 Add pasta and bean mixture to the spinach, it should wilt a bit which was the desired effect. If you want the spinach to be totally wilted, you can add to the beans roasting in oven.

 Stir salad to combine all flavors and textures and check for salt and add a few grinds of pepper and more lemon juice and olive oil if desired.

Enjoy!!!