Orzo Salad with Chicken, Chickpeas and Goat Cheese
This salad is great served warm or cold. The chickpeas add an extra fiber boost. Plan ahead: Make extra for a quick mid-week lunch! Substitute the basil with mint, or the goat cheese with feta. Omit cheese to make dairy free.
About 9-10 ounces of gluten-free orzo (Check label for allergens)
1 teaspoon, plus ¼ cup olive oil
2 cloves garlic, minced
3 tablespoons lemon juice
3 cups of cooked chicken, cut into cubes
One 15-ounce can of chickpeas, drained well
1 tablespoon fresh basil, chopped fine
Salt and pepper to taste
6 ounces of goat cheese, crumbled (Omit for dairy free)
Cook the orzo according to package directions. Be careful not to overcook. Drain well, toss with 1 teaspoon of the olive oil.
In a large bowl, whisk together ¼ cup of the olive oil, garlic and lemon juice. Add the orzo, chicken, chickpeas, and the basil. Toss to coat.
Season with salt and pepper. Sprinkle with goat cheese.
Serve immediately or refrigerate before serving.
Serves 4.
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