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5.0 from 15 votes

Orzo Salad with Artichokes, Tomatoes, Chickpeas, Feta & Lemon Basil Dressing

This delightful recipe is easy to follow and perfect for any occasion.

Servings: 6 -8 servings
Course: Main Course , Salad
Cuisine: Vegetarian

Ingredients

  • 4 cups vegetable broth you can use water
  • 1 1/2 cups orzo
  • 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • 1 cup chopped artichoke hearts
  • 1 cup chopped tomatoes
  • 1 cup feta cheese
  • salt and pepper to taste
  • For the Lemon Basil Dressing:
  • 3/4 cup basil leaves packed
  • 2 cloves garlic smashed
  • 1/2 teaspoon kosher salt
  • 3 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive oil

Instructions

    Cup of Yum
  1. 1. Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer and rinse with cold water. Drain completely and transfer the orzo to a large bowl.
  2. 2. Add the chickpeas, artichokes, tomatoes, and feta cheese to the orzo. Stir until combined. Season with salt and pepper.
  3. 3. To make the dressing: in a blender or food processor, blend the basil, garlic, salt, and lemon juice until smooth. With the motor running, slowly add the oil. Blend until combined.
  4. 4. Pour dressing over orzo salad and stir until well combined. Serve salad immediately or chilled.