Minted Orzo Salad with Chickpeas and Feta
INGREDIENTS
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Serves 6-8
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4 cups chicken broth
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1 1/2 cups dry orzo pasta
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1 (15-ounce) can chickpeas, drained and rinsed
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1 cup crumbled feta cheese
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3/4 cup finely chopped red onion
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½ cup chopped celery
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2 tablespoons fresh basil, finely chopped
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1/4 cup fresh mint leaves, finely chopped
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Red Wine Vinaigrette
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Salt and freshly ground black pepper
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1/4 cup red wine vinegar
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2 tablespoons fresh lemon juice
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2 teaspoons honey
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1/4 cup extra-virgin olive oil
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2 cloves garlic
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