Garlic-lemon orzo salad with garbanzo beans and goat cheese

Posted by Dana McMahan on May 19, 2008

Here we have an almost-hit. I adapted Bon Appétit's recent recipe with orzo and garbanzo beans for dinner tonight and found it to be a shoe-in for a quick and easy weeknight standby. I'll make some changes next time, adding some sun dried tomatoes for some color and tang, as well as toasted pine nuts or pumpkin seeds for some crunch. It might also benefit from some parsley.

If you want to make your own, start with this, but add on:

1 1/2 cups orzo
1/4 cup olive oil
zest and juice from one lemon
2 garlic cloves, minced
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
2 tablespoons chopped fresh basil
8 ounces goat cheese, crumbled

Cook orzo in large pan of boiling salted water until tender, stirring occasionally (watch carefully, it's easy to overcook). Drain orzo.

Whisk olive oil, lemon zest and juice, and minced garlic in a large serving bowl. Add drained beans, cooked orzo, and chopped fresh basil; toss to coat.

Season to taste with salt and pepper.

Stir in crumbled goat cheese.

Serve warm or at room temperature.

TAGS: Basil, Garbanzo, Lemon, Orzo
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