Mediterranean Chickpea Orzo Salad Jars
Rating:
Ingredients:
Dressing
- ¼ cup olive oil
- 3 Tbsp red wine vinegar
- 1 tsp runny honey
- ½ tsp dijon mustard
- ¼ tsp dried oregano
- ¼ tsp table salt
- Freshly ground pepper, to taste
Salad
- ⅓ heaped cup dried orzo
- 1 400 g can of chickpeas, drained
- 12 cherry tomatoes
- 1 lebanese cucumber (a small cucumber variety)
- 1 red capsicum
- 75g feta cheese
- 18 kalamata olives
- 1 ½ cups baby rocket
- 3 sun-dried tomatoes, thinly sliced
Method:
- Bring a pot of water to boil on the stove. Add orzo and cook for ten minutes (make sure to time it and not take it off too soon - orzo absorbs water, getting larger and larger, so if you take it off too soon it will leave you with less! You should be just shy of one cup cooked at the 10 minute mark). Drain and leave to cool (rinsing quickly with cool water speeds this up).
- Add all salad dressing ingredients into a jar. Put the lid on and shake vigorously.
- Chop cucumber and capsicum into large bite sized pieces.
- Divide dressing between 3 glass jars - it should be a little over 2 Tbsp per jar.
- Add the olives and sliced sun dried tomatoes, followed by the chickpeas and orzo. Crumble in feta. Top with the tomato, cucumber and capsicum. Finish with the baby rocket.
- Tightly screw on the lid. Keep in the fridge until you're ready to eat.
- When serving, tip into a bowl, making sure to drizzle out all the dressing. Add a few turns of the salt and pepper shaker and mix well. Taste test - add more vinegar if you want it zingier, more salt and pepper if needed etc.