A Middle Eastern-inspired spin on pasta salad that will take you from the dinner table to the picnic table on a heady mix of flavors.
Put a quart of water on to boil. When it hits the boil, add a tablespoon of salt (kosher; halve this if using table salt) and cook the orzo according to package directions. While the orzo cooks…
Drain and rinse the chickpeas. Add them to a skillet over medium heat. Cook off the water, then add a tablespoon of olive oil and the cayenne, paprika and cardamom. Toss the chickpeas to coat, and let them sizzle for 5-7 minutes until they’re all saturated with the spicy oil and have begun to take on some color.
When the orzo is drained, mix in the apricots and onions. Give them a few minutes to relax into the hot pasta before adding the chickpeas and pistachios.
Add a tablespoon or two of olive oil and toss to coat.
Check for seasoning. Add the mint just before serving. (If I actually were taking this to a picnic, I’d bring the mint separately and mix it in at the last minute, because I’m anal like that.)
Prep: Cook:
Serves: 8 Level: Easy
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Salads
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Salads
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by Another Music in a Different Kitchen in
Salads
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
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Dakota on 8.30.2009
I forgot. I used crasins in place of apricot. Delicious!
Dakota on 8.30.2009
I just made your orzo and chickpea salad. Definately a keeper! I wanted to try it earlier, but there are too many recipes on this site and not enough time! I did not have cardamon so used a few dashes of cinnamon. Maybe next time, I will try this with suflowerseeds to see how it works. I live in New Jersey also…down by Cape May.
Thanks for a wonderful and different recipe.