Mediterranean Chickpea Orzo

🥘 Ingredients

• apple cider vinegar
  2 tbsp
• arugula
  1½ cups
• chickpeas (drained & rinsed)
  15 oz
• feta cheese (crumbled)
  ½ cup
• mediterranean spice blend
  1 tsp
• mint (chopped)
  ½ cup
• olive oil
  3 tbsp
• orzo pasta
  1 c
• roma tomato (chopped)
  2 units
• shallot (sliced)
  1 unit
• smoked paprika
  1 tsp
• sour cream
  2 tbsp
• sugar
  ½ tsp
• water
  1 tbsp

🍳 Cookware

• medium pot
• medium bowl
• baking sheet
• small bowl

1. 

   1

   Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Halve roma tomato lengthwise, then chop. Halve, peel, and thinly slice shallot . Stir together apple cider vinegar and sugar in a medium bowl , then add shallot and tomato. Toss to coat, then season with salt and pepper.

   roma tomato: 2 units (chopped), shallot: 1 unit (sliced), apple cider vinegar: 2 tbsp, sugar: ½ tsp
2. 

   2

   Once water is boiling, add orzo pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 7 minutes , then drain.

   orzo pasta: 1 c
3. 

   3

   Meanwhile drain and rinse chickpeas , then pat dry with a paper towel. Place on a baking sheet and toss with a large drizzle of olive oil , mediterranean spice blend , ½ tsp smoked paprika , salt, and pepper. Roast chickpeas in oven until toasted ⏱️ 9 minutes .

   chickpeas: 15 oz (drained & rinsed), olive oil: 3 tbsp, mediterranean spice blend: 1 tsp, smoked paprika: 1 tsp
4. 

   4

   Pick mint leaves from stems; discard stems. Roughly chop leaves. Return drained orzo to empty pot, then stir in mint and a drizzle of olive oil. Set aside.

   mint: ½ cup (chopped)
5. 

   5

   In a small bowl , stir together sour cream , half the feta cheese , ¼ tsp remaining smoked paprika, and water . Season with salt and pepper. Once chickpeas are done roasting, remove from oven and stir into orzo in pot. Season with salt and pepper.

   sour cream: 2 tbsp, feta cheese: ½ cup (crumbled), water: 1 tbsp
6. 

   6

   Add arugula and a drizzle of olive oil to bowl with shallot and tomatoes. Toss to coat. Divide orzo mixture between bowls. Mound arugula on top and sprinkle with remaining feta. Drizzle with dressing and serve.

   arugula: 1½ cups