Orzo, Oregano, Goat Cheese & Garbanzo Beans
This Orzo, Oregano, Goat Cheese & Garbanzo Beans is a great Summer salad. It is made to serve warm or at room temperature, but we have seen variations of this recipe served cold, especially when it is hot outside. If you are not a fan of Goat Cheese, you can substitute Feta or other crumbled Farmer’s type cheese.
It is a perfect side salad with any Greek or Mediterranean chicken or beef dish, as well as Vegetarian entrees. Think how it would taste along side a plate of kabob of kafta. It also compliments grilled fish and other seafood. If you are herbally adventurous, you can try other herbs besides the Oregano. A pinch of Basil, Thyme or even our Mediterranean Seasoning Blend would add a wonderful flavor to the Goat Cheese, Lemon juice and Orzo.
1 ½ Cups Orzo (About 8-9 Ounces)
¼ Cup Olive Oil
3 Tablespoons Fresh Lemon Juice
1 Minced Garlic Clove
1 15 ½ ounce can of Garbanzo Beans (Chickpeas), Rinsed and Drained
2 Tablespoons Dried Greek Oregano (You can use fresh if available, but dried works nicely all year around.)
6 ounces of Crumbled Goat Cheese (About 1 Cup)
Freshly Ground Black Pepper and Sea Salt to taste.
Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain.
Whisk together the olive oil, minced garlic and fresh lemon juice in large bowl. Add garbanzo beans, cooked orzo, and oregano. Lightly toss to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. Serve orzo salad warm or at room temperature.