Mediterranean Orzo Salad with Crispy Chickpeas

🥘 Ingredients

• Dijon mustard
  2.667 tbsp
• Italian seasoning
  2 tbsp
• black pepper
• broccoli
  2
• chickpeas
  2
• cooking oil
  2 tsp
• feta cheese
  1 c
• garlic powder
  2 tsp
• mayonnaise
  4 tbsp
• olive oil
  6 tbsp
• orzo pasta
  1 lb
• paper towels
• salt
• shallot
  2
• sugar
  4 tsp
• tomato
  4
• white wine vinegar
  6.667 tbsp

🍳 Cookware

• large pot
• small bowl
• baking sheet
• small bowl
• shallow bowls

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, peel, and thinly slice shallot . Cut broccoli into bite-size pieces if necessary. Drain and rinse chickpeas ; thoroughly pat dry with paper towels . Quarter tomato lengthwise; cut crosswise into 1/4-inch-thick quarter-moons. Fill a small bowl with ice water; add shallot. Set aside until ready to use in Step 5.

   shallot: 2, broccoli: 2, chickpeas: 2, paper towels, tomato: 4
2. 

   2

   Toss broccoli and chickpeas on a baking sheet with a large drizzle of cooking oil , Italian seasoning , salt , and black pepper . (For 4 servings, divide ingredients evenly between two baking sheets.) Roast on top rack until broccoli is browned and tender and chickpeas are crispy, ⏱️ 20 minutes . (For 4, roast on top and middle racks, swapping rack positions halfway through.)

   cooking oil: 2 tsp, Italian seasoning: 2 tbsp, salt, black pepper
3. 

   3

   Once water is boiling, add orzo pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Drain.

   orzo pasta: 1 lb
4. 

   4

   Meanwhile, in a small bowl , combine feta cheese , garlic powder , and mayonnaise . (TIP: Break up larger pieces of feta before combining with other ingredients.) Taste and season with salt and black pepper . Add water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside until ready to serve.

   feta cheese: 1 c, garlic powder: 2 tsp, mayonnaise: 4 tbsp, salt, black pepper
5. 

   5

   To the bowl with vinaigrette (combine white wine vinegar , Dijon mustard , sugar , and olive oil ), add tomatoes, shallot (draining first), and drained orzo. Toss to combine. Taste and season with salt and black pepper .

   white wine vinegar: 6.667 tbsp, Dijon mustard: 2.667 tbsp, sugar: 4 tsp, olive oil: 6 tbsp, salt, black pepper
6. 

   6

   Divide orzo salad between shallow bowls . Top with roasted broccoli and crispy chickpeas. Drizzle with feta sauce and serve.