Orzo and Garbanzo Bean Salad
This orzo and garbanzo bean salad is filled with the most flavorful accoutrements like olives, red onion, grape tomatoes, and basil. This recipe is easy to make and is done in under 30 minutes. It can be served fresh or marinated overnight!
Servings: 6 servings
Calories: 1435kcal
Cost: $10
Equipment
- 1 2 qt pot
- 1 large bowl
- 2 small bowls
Ingredients
- 2 14 oz can garbanzo beans
- ½ cup orzo
- ½ cup grape tomatoes, halved
- ½ cup castelvetrano olives
- ½ cup artichoke hearts in water
- ¼ red onion, sliced thin
- 1 handful basil, julliened
- ½ cup olive oil
- 3 tablespoon red wine vinegar
- 2 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring a pot of water to a boil. Add the orzo and boil until al dente. Save a ¼ cup of pasta water. Drain the pasta and add to a small bowl. Drizzle with 1 tablespoon of olive oil and mix well. Let the pasta cool until slightly warmer than room temperature.
- In a small bowl, combine and whisk the olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper.
- In a large bowl, combine garbanzo beans, orzo, basil, dressing, and pasta water, while the orzo is cooled but still warm.
- Add in the red onion, olives, artichokes, and grape tomatoes. Stir well and serve.
Video
Notes
- Combine the cooked orzo with olive oil to make sure it doesn't stick together while it's cooking.
- Mix the pasta water in with the salad to make the vinaigrette and mixture slightly creamier.
- Season with salt and pepper and drizzle with extra olive oil right before serving for the freshest flavor.
- This dish is delicious served fresh or when marinated in the refrigerator overnight.
Nutrition
Calories: 1435kcal | Carbohydrates: 77g | Protein: 14g | Fat: 120g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 87g | Sodium: 5533mg | Potassium: 474mg | Fiber: 10g | Sugar: 8g | Vitamin A: 994IU | Vitamin C: 24mg | Calcium: 77mg | Iron: 3mg
