Orzo with Chickpeas, Goat Cheese and Oregano
1 1/2 cups orzo (about 9 ounces)
1/4 cup olive oil
3 tablespoons lemon juice
1 clove garlic, minced
15-ounce can chickpeas, drained and rinsed
2 tablespoons chopped fresh oregano
Salt and freshly ground black pepper, to taste
5-ounce log goat cheese, crumbled
Bring a large saucepan of lightly salted water to a boil. Add orzo and cook, stirring occasionally, until just tender, about 8 minutes. Drain the orzo and set aside.
In a large bowl, whisk together the olive oil, lemon juice and garlic. Add the chickpeas, orzo and oregano. Toss to combine. Season with salt and pepper. Gently stir in the goat cheese.
Olive oil, lemon juice, and garlic:
Fresh oregano mixed into the olive oil mixture:
The finished product:
Dessert! Organic dark sweet premium cherries from a local orchard here in Washington:
• I got lazy with chopping the oregano, and it probably could've used more. I did fudge a bit and added about a teaspoon of dried oregano in the final mixing.
• All I could find was a 4 oz. container of goat cheese, so I used that instead of a full 5 ounces. I thought it was plenty cheesy.
• I obviously mixed the olive oil in a small bowl (oops!). When it was time to add the orzo and beans, I transferred everything to a larger bowl.