This simple dish is a Mediterranean take on pasta salad, blending rice-like orzo pasta with chickpeas and goat cheese. It can be served warm or at room temperature. For an attractive presentation, look for multicoloured orzo.
Orzo With Chickpeas, Goat Cheese and Oregano
375 ml (1 1/2 cups) orzo
50 ml ( 1/4 cup) olive oil
45 ml (3 tbsp) lemon juice
1 clove garlic, minced
1 can (398 ml/14 oz) chickpeas, drained and rinsed
30 ml (2 tbsp) chopped fresh oregano
Salt and freshly ground black pepper, to taste
140-g (5-oz) log goat cheese, crumbled
Bring a large saucepan of lightly salted water to a boil. Add orzo and cook, stirring occasionally, until just tender, about 8 minutes. Drain orzo and set aside.
In a large bowl, whisk together olive oil, lemon juice and garlic. Add chickpeas, orzo and oregano. Toss to combine. Season with salt and pepper. Gently stir in goat cheese.
Makes 4 servings.
Source: June 2008 issue of Bon Appetit magazine.
