Mediterranean Orzo Salad with Crispy Chickpeas

🥘 Ingredients

• black pepper
  1 pinch
• broccoli (florets)
  10 oz
• chickpeas (drained and rinsed)
  14 oz
• cooking oil
  1 tbsp
• dijon mustard
  1 tsp
• feta cheese
  4 oz
• garlic powder
  ½ tsp
• italian seasoning
  1 tbsp
• mayonnaise
  2 tbsp
• olive oil
  2 tbsp
• orzo pasta
  6 oz
• salt
  ½ tsp
• shallot (thinly sliced, drained first)
  1 unit
• sugar
  1 tsp
• tomato
  2 unit
• white wine vinegar
  2 tbsp

🍳 Cookware

• baking sheet
• small bowl
• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
2. 

   2

   Toss broccoli and chickpeas on a baking sheet with a large drizzle of cooking oil , italian seasoning , salt , and black pepper . Spread into an even layer and roast until broccoli is tender and chickpeas are crispy ⏱️ 20 minutes .

   broccoli: 10 oz (florets), chickpeas: 14 oz (drained and rinsed), cooking oil: 1 tbsp, italian seasoning: 1 tbsp, salt: ½ tsp, black pepper: 1 pinch
3. 

   3

   Once water is boiling, add orzo pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 8 minutes . Drain well.

   orzo pasta: 6 oz
4. 

   4

   Meanwhile, in a small bowl , crumble feta cheese and combine with garlic powder and mayonnaise . Stir until smooth, then taste and season with salt and pepper.

   feta cheese: 4 oz, garlic powder: ½ tsp, mayonnaise: 2 tbsp
5. 

   5

   In a large bowl , whisk together white wine vinegar , dijon mustard , sugar , and olive oil . Add diced tomato and shallot , then add drained orzo pasta. Toss to coat evenly. Taste and season with salt and pepper.

   white wine vinegar: 2 tbsp, dijon mustard: 1 tsp, sugar: 1 tsp, olive oil: 2 tbsp, tomato: 2 unit, shallot: 1 unit (thinly sliced, drained first)
6. 

   6

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