Greek salad with orzo cream paste and crispy chickpeas

This recipe offers a more satisfying version of Greek salad. Traditional summer vegetables are added to this dish. Italian orzo pasta mixed with ranch-based sauce Greek yogurt. So the paste gets a creamier taste and creamy texture. Serve the salad nicely by laying in a bowl on top pasta in beautiful rows of tomatoes, cucumbers, olives, feta and red bow. A salad will be decorated with its zest – crispy spicy chickpeas. To do this, fry the canned chickpeas in a pan in olive oil and mix it with Middle Eastern flavoring Zaatar. Share with friends: Time: 25 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Salad

• 1.5 tbsp. orzo pasta
• 1 tbsp. Greek Yogurt Ranch Sauce
• Zest and juice of 1 lemon
• 1/4 Art. crumbled feta
• 1/4 Art. chopped calamata olives
• 2 strong tomatoes, peeled and chopped cubes
• 1 English cucumber, peeled and chopped cubes
• Diced half onion
• Crispy chickpeas recipe see below
• 1 tbsp. l thinly chopped fresh mint

Crispy chickpeas

• 3 tbsp. l olive oil
• 1 can 425 gr. canned chickpeas washed and dried
• 1 tsp seasoning Zaatar (Middle Eastern seasoning, composition which includes thyme, basil, savory, sesame, sumac, salt)

Recipes with similar ingredients: chickpeas, orzo pasta, tomatoes, cucumbers, feta cheese, ranch sauce, lemon juice, olives, mint, zaatar

Recipe preparation:

1. In a large saucepan, bring salted water to a boil. Boil orzo paste according to the recommendation on the packaging until state al dente. Drain, rinse the paste under cold water. Transfer to a large bowl.
2. In a small bowl, mix ranch sauce, lemon zest and juice. Combine the sauce with orzo paste, salt and pepper. Top layers or strip feta, olives, tomatoes, cucumber and red bow. Sprinkle with crispy chickpeas and fresh mint. vegetarian burger.

3. Crispy chickpeas

   Pour olive oil into a large frying pan and heat on moderate fire until it starts to flicker. Add chickpeas and fry, stirring occasionally until it browned for about 10 minutes. Using a slotted spoon, transfer the chickpeas into a bowl, sprinkle with zaatar and mix. Put on a plate covered with a paper towel, to drain excess fat.