Lemony Orzo Pasta Salad with Spiced Chickpeas
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Recipe Overview
Overview
This Lemony Orzo Pasta Salad is a delightful dish that perfectly balances rich flavors with a light and refreshing texture. The use of spiced chickpeas adds a hearty element, making it a filling option for summer gatherings. The chickpeas are toasted to golden perfection, enhancing their flavor and providing a satisfying crunch.
The addition of preserved lemons is a game-changer, bringing a unique tanginess that elevates the dish. They are not just a flavor enhancer; they also add a touch of sophistication that will impress your guests. Sundried tomatoes contribute a sweet and savory depth, making each bite a burst of flavor.
As you prepare this salad, the vibrant colors of the ingredients come together beautifully, making it visually appealing as well. The fresh spinach adds a pop of green, while the garlic and olive oil sauce ties everything together with a rich, aromatic finish. This dish is not only perfect for picnics and potlucks but also makes for a great meal prep option, as it can be enjoyed cold or at room temperature.
Overall, this Lemony Orzo Pasta Salad is a must-try for anyone looking to enjoy a delicious and nutritious meal during the warmer months. It’s easy to make, packed with flavor, and sure to become a favorite in your recipe repertoire.
Recipe Details
Steps & Tips
Drain and rinse canned chickpeas, then gently dry off the moisture.
Heat a frying pan over medium-high heat.
Add chickpeas to the pan and let them brown for 1-2 minutes.
Tip: Preheat stainless steel pans properly to prevent sticking.
Mix oregano, paprika, onion powder, thyme, and salt, then toss with the chickpeas.
Tip: If using non-stick pans, expect cooking time to double.
Slice five garlic cloves thinly and evenly.
Tip: Use only the peel of preserved lemons for the best flavor.
Finely chop about 2 tablespoons of preserved lemon peel.
Tip: Don't skip the preserved lemons; they add a unique flavor.
Roughly chop some baby spinach.
Chop basil leaves using the chiffonade technique.
Tip: Tear basil leaves by hand for a quicker prep.
Bring water to a rolling boil for cooking orzo.
Generously salt the boiling water.
Tip: Generously salt pasta water for better flavor.
In a cold pan, add olive oil, sliced garlic, and pine nuts, then turn to medium-low heat.
Tip: Start cooking garlic and pine nuts in a cold pan for even cooking.
Once garlic and pine nuts are golden, add preserved lemon and chili flakes.
Scoop out some pasta water and add it to the pan.
Tip: Use pasta water to thicken sauces and enhance flavor.
Gently add cooked orzo to the pan.
Add baby spinach and lemon juice to the mixture.
Tip: Add lemon juice at the end to brighten the dish.
Add the spiced chickpeas to the orzo mixture and warm them up.
Add the chopped basil gremolata for a fresh finish.
Taste the dish and adjust seasoning if necessary.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Preserved lemons add a unique salty and umami flavor to dishes, enhancing their overall taste.
- •Sundried tomatoes provide a chewy texture and a sweet-savory profile that complements the dish.
- •Chickpeas not only add protein but also help make the salad more filling.
- •Orzo, while technically pasta, resembles rice and offers a spoonable texture in salads.
