This delicious summer salad features protein-rich chickpeas (also known as garbanzo beans) and hearty orzo pasta. Sprinkle in fresh halved cherry tomatoes, sweet onion, chopped mint and basil, then dress with a lemon vinaigrette and you've got a simple - and simply winning - meal.
115-ounce can garbanzo beans, drained
3/4cupfinely chopped sweet onionlike Walla Walla
3/4cupchopped fresh basil leaves
1/4cupchopped fresh mint leaves
1/2cupred wine vinegar
2tablespoonsfresh lemon juice
1/2cupextra virgin olive oil
Kosher salt and freshly ground pepper to taste
Cook the orzo according to package directions. I strongly suggest adding a couple teaspoons of salt or so to the water for extra flavor.
Throw the orzo into a large bowl with the tomatoes, onion, drained garbanzo beans, basil, and mint.
In a small bowl, make the vinaigrette: Whisk together the vinegar, lemon juice, honey, salt, and olive oil.
Pour the vinaigrette over the orzo, veggies, and herbs, and toss gently until well incorporated.
Season to taste with kosher salt and fresh ground pepper.
Great when served at room temperature, but also refreshing served chilled.