Warm Mediterranean Orzo Salad

Warm Mediterranean Orzo Salad

with Crispy Chickpeas and Marinated Bocconcini

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Get ready to make this quick and simple lemony orzo pasta salad in 30 minutes! Enjoy it on your next picnic for a super tasty spring treat.

Allergens:Wheat/BléMilk/LaitSulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Orzo

(ContainsWheat/Blé)

227 g

Broccoli, florets

100 g

Bocconcini Cheese

(ContainsMilk/Lait)

7 g

Basil

1 can

Chickpeas

½ tbsp

Mediterranean Spice Blend

(ContainsSulphites/Sulfite)

28 g

Sun-Dried Tomatoes

1 unit

Lemon

6 g

Garlic

56 g

Red Onion, chopped

Not included in your delivery

4 tbsp

Oil*

2

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3849 kJ
Calories920 kcal
Fat41 g
Saturated Fat10 g
Carbohydrate119 g
Sugar11 g
Dietary Fiber16 g
Protein21 g
Cholesterol40 mg
Sodium1340 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Strainer
Large Pot
Measuring Cups
Zester
Small Bowl
Whisk
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1 ROAST CHICKPEAS
1 ROAST CHICKPEAS
1

Preheat the oven to 450°F (to roast chickpeas). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Drain and rinse chickpeas. On a baking sheet, toss chickpeas with 1 tbsp oil (dbl for 4 ppl), then 1/2 tbsp Mediterranean Spice Blend (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 20-22 min.

2 PREP
2 PREP
2

Meanwhile, in a large pot, add 12 cups hot water and 2 tsp salt (NOTE: Use same size pot, water and salt amount for 4 ppl). Cover and bring to a boil over high heat. Cut broccoli into bite-sized pieces. Peel, then mince or grate garlic. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges. Roughly chop sun-dried tomatoes. Thinly slice half the basil.

3 COOK ORZO
3 COOK ORZO
3

To the large pot with boiling water, add orzo. Cook, uncovered, until orzo is tender, 10-12 min. When orzo is tender, drain.

4 MARINATE BOCCONCINI
4 MARINATE BOCCONCINI
4

Meanwhile, quarter bocconcini. In a small bowl, whisk together lemon zest, lemon juice, sliced basil and 2 tbsp oil (dbl for 4 ppl). Season with pepper. Add bocconcini and gently stir to coat. Set aside.

5 COOK BROCCOLI
5 COOK BROCCOLI
5

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions and broccoli. Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min. Add garlic and sun-dried tomatoes. Cook, stirring occasionally, until fragrant, 1-2 min. Season with salt and pepper. Meanwhile, remove bocconcini from marinade to a small plate.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Remove pan from heat and add orzo and crispy chickpeas into broccoli mixture. Stir in marinade from bocconcini. Divide Mediterranean orzo salad between plates. Tear over remaining basil and top with marinated bocconcini. Squeeze over a lemon wedge, if desired.