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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This was one of my best selling salads when I used to be vendor at the Hillcrest Farmer's Market. It is still one of my favorites. Ingredients:
1 lb orzo pasta, dry |
1 teaspoon kosher salt |
1 1/2 tablespoons curry powder |
1 bunch green onion, thinly sliced |
19 ounces garbanzo beans, drained and rinsed |
1 red pepper, diced |
1 yellow pepper, diced |
1 1/2 cups dried currants (or cranberries or a combination of them both) |
5 tablespoons rice vinegar |
1/2 cup olive oil |
salt and pepper, to taste |
1 english cucumber |
Directions:
1. Cook orzo according to package instructions, drain and put in a large mixing bowl.
2. Slice the cuke lengthwise, then slice it into 1/4-inch slices.
3. Add chickpeas, cukes, diced peppers, green onions and currants or cranberries to orzo. Season with salt, pepper, vinegar and oil, mix to thoroughly incorporate ingredients. Taste and adjust seasonings if necessary.
4. Can be made up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.
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