Mediterranean Orzo Salad with Tuna and Chickpeas
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 -8
Ingredients
- 1 cup uncooked orzo
- 15 ounce can chickpeas (rinsed,drained and skins removed)
- 1 medium tomato (seeded and chopped)
- 1/2 cup crumbled feta
- 1/2 cup chopeed seeded cucumber
- 1/3 cup chopped pitted kalamata olives
- 4 ounce can good quality albacore tuna (drained well)
- 2 tablespoons diced red onion
- 1 tablespoons freshly chopped mint
- 1 tablespoon freshly chopped basil
- 2 teaspoons freshly chopped dill
- 1/4 cup extra virgin olive oil
- 1 lemon (juiced (about 2 tablespoons))
- 1 tablespoon balsamic vinegar
- 1 clove garlic (minced)
- 2 teaspoons dijon mustard
- 1/4 teaspoon salt
- Pinch of black pepper
Instructions
- Cook orzo per package instructions. Drain and set aside to cool.
- Add cooled orzo to a large bowl and toss together with chickpeas, feta, cucumber, tomato, olives, tuna, onion, mint and dill and season lightly with a pinch of salt.
- In a small mason jar add olive oil, lemon juice, balsamic vinegar, garlic, dijon mustard, salt and pepper.
- Tightly cover jar and shake well until dressing is blended.
- Pour dressing over salad and toss to coat.
- Season with additional salt and pepper to taste.
- Refrigerate until ready to serve.
- Before serving top with additional feta and chopped herbs if desired.
Notes
If you don’t have a mason jar handy simply whisk the dressing ingredients together in a small bowl until blended.
Tip for removing skins from chickpeas – After chickpeas are rinsed, wrap them in a clean kitchen towel or paper towel and roll them back and forth a few times on the kitchen counter and skins will fall right off.