Mediterranean Orzo Salad with Crispy Chickpeas
plus Roasted Broccoli & Creamy Feta Sauce
- Milk
- Wheat
- Eggs
Tender orzo pasta is tossed with a tangy Dijon vinaigrette, fresh tomatoes, and crisp shallots, then topped with crispy roasted chickpeas and broccoli. Finished with a creamy feta drizzle that brings everything together, this nutritious bowl is packed with Mediterranean flavors!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Chickpeas
8 ounce
Orzo Pasta
(Contains: Wheat)
10 teaspoon
White Wine Vinegar
1 tablespoon
Italian Seasoning
1 unit
Broccoli
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Tomato
4 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
2 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
-
Halve, peel, and thinly slice shallot. Cut broccoli into bite-size pieces if necessary. Drain and rinse chickpeas; thoroughly pat dry with paper towels. Quarter tomatoes lengthwise; cut crosswise into ¼-inch-thick quarter-moons.
-
Fill a small bowl with ice water; add shallot. Set aside until ready to use in Step 5.
-
Toss broccoli and chickpeas on a baking sheet with a large drizzle of oil, Italian Seasoning, salt, and pepper. (For 4 servings, divide ingredients evenly between two baking sheets.)
-
Roast on top rack until broccoli is browned and tender and chickpeas are crispy, 18-20 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)
-
Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 7-10 minutes. Drain.
-
Meanwhile, in a second small bowl, combine feta, garlic powder, and mayonnaise. (TIP: Break up larger pieces of feta before combining with other ingredients.) Taste and season with salt and pepper.
-
Add water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside until ready to serve.
- In a large bowl, whisk together mustard, vinegar, 3 TBSP olive oil, and 2 tsp sugar (6 TBSP olive oil and 4 tsp sugar for 4 servings). Season with salt and pepper.
-
To bowl with vinaigrette, add tomatoes, shallot (draining first), and drained orzo. Toss to combine. Taste and season with salt and pepper.
-
Divide orzo salad between shallow bowls. Top with roasted broccoli and crispy chickpeas. Drizzle with feta sauce and serve.
