Herbed Orzo Salad with Asparagus, Peas and Chickpeas
You can’t go wrong with a good hearty salad, and this one is both elegant and really simple. It comes together in about 15 minutes (plus some time to chill in the fridge). I used orzo as the base of this salad, but you could easily substitute other grains like wild rice, quinoa, brown rice or millet and it would be just as delicious. The addition of the lemon and herbs add a lovely brightness to this light dish that can be eaten as a main or a side. This kind of salad is perfect to bring to a summer bbq and will wow your friends (I Promise).
- 2 cups orzo
- 8-10 asparagus spears, cut off woody ends and chop into 1 inch pieces
- 1 cup peas
- 1 cup chickpeas, cooked
- 3 tbsp fresh herbs (I used a tablespoon each of basil, dill and mint)
- Juice and zest of 1 lemon
- 1-2 tbsp olive oil
- Salt and Pepper
- Bring salted water to a boil, add orzo and simmer for 8 minutes or until al dente.
- Trim ends from asparagus and cut into 1 inch pieces.
- Mix olive oil, lemon zest and lemon juice in a small bowl and set aside.
- With 2 minutes remaining on orzo, add asparagus and peas to simmering water.
- Drain pasta and vegetables, rinse in cold water.
- In a large bowl, combine orzo, asparagus, peas, chickpeas, herbs and dressing. Add salt and pepper to taste.
- Cover and refrigerate before serving.