Asparagus, tomato and chickpea orzo salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 as a side
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Calories
406 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Asparagus, tomato and chickpea orzo salad
Description
The Asparagus, Tomato and Chickpea Orzo Salad features perfectly cooked orzo pasta combined with charred asparagus pieces, halved cherry tomatoes, crumbled feta, fresh basil, and chickpeas. The charred asparagus adds slight smokiness and crunch, contrasting with the juicy tomatoes and creamy, salty feta. The dressing, made of olive oil, balsamic vinegar, Dijon mustard, and crushed garlic, provides a balanced acidity and subtle spice that complements the salad's ingredients.
The salad can be served cold or at room temperature, making it versatile for warm days, picnics, or as a side dish accompanying proteins like chicken or fish. Fresh crusty bread pairs well with it.
The recipe suggests adding the dressing gradually according to taste, accommodating personal preferences for balsamic vinegar intensity. The salad keeps well refrigerated for up to three days, allowing for convenient leftovers that maintain their flavor and texture.
Ingredients
for the salad
- 7 ounces orzo pasta (sometimes called risoni)
- 1 bunch asparagus woody ends removed
- 7 ounces cherry tomato cut into halves or thirds
- 7 ounces feta cheese chopped into small cubes
- 1 bunch basil roughly chopped
- 14 ounces chickpeas drained (1 x 14-ounce / 400 gram can)
for the dressing
- 3 tablespoons olive oil
- 1.5 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic crushed
- black pepper a few grinds
Instructions
- Cook the orzo according to the packet instructions. Drain and rinse in cold water, then add to a large bowl.
- Meanwhile, prepare the asparagus. Griddle or pan fry in a tiny bit of olive oil until tender and slightly charred (about 10 minutes). Chop into small lengths (a few centimetres each). Let cool for a few minutes while you prepare the rest of the ingredients.
- Add the tomatoes, feta, asparagus pieces and basil to the large bowl of orzo with the drained chickpeas / garbanzo beans.
- Whisk the dressing ingredients together, then pour over the salad (to taste – you might like to start with just half and see how you like it*)
- Serve with chicken, fish, steak, or whatever you like, and fresh crusty bread. Delicious!
Notes
- Add the dressing progressively, starting with half, so each person can adjust their portion's flavor.
- Store leftovers in the fridge for up to three days; the salad keeps its taste and texture well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6as a side
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 29mg | 10% |
| Sodium | 391mg | 16% |
| Potassium | 510mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 955IU | 19% |
| Vitamin C | 13mg | 14% |
| Calcium | 226mg | 23% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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