Ingredients
Salad:
- 4 cups chicken broth
- 1 1/2 cups orzo
- 15 ounces chickpeas , (one can,) drained and rinsed
- 1 1/2 cups grape tomatoes , halved
- 1/2 large red onion , diced
- 1/2 cup fresh basil leaves , chopped
- 1/4 cup fresh mint leaves , chopped
Red Wine Vinaigrette:
- 1/2 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 2 teaspoons honey
- 2 teaspoons Kosher salt
- 1 teaspoon coarse ground black pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Boil the chicken broth in a large sauce pan on high heat. Add the orzo and cook 6-8 minutes until only slightly firm, then drain through a strainer.
- Add the orzo to a large bowl with chickpeas, tomatoes, onion, basil, and mint.
- Add the vinegar, lemon juice, honey, salt, and pepper to a blender. Run the blender while gradually adding in the oil.
- Pour the vinaigrette over the salad and mix well.
Nutrition
Calories: 296kcal | Carbohydrates: 33g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 1165mg | Potassium: 336mg | Fiber: 4g | Sugar: 3g | Vitamin A: 380IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 2mg
