Vinegary tomato, chickpea and orzo salad
An average of 0.0 out of 5 stars from 0 ratings
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
A speedy and refreshing tomato and chickpea salad, ideal for working from home.
Ingredients
- 150g/5½oz orzo
- 250g/9oz tomatoes, halved
- 2 garlic cloves, grated
- ½ tsp salt
- 1 x 400g tin chickpeas, drained and rinsed
- 100g/3½oz pitted black olives
- small bunch basil, leaves picked
- 1 tbsp harissa paste
- 1 tbsp runny honey or sugar
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 mozzarella ball (optional)
Method
To make the vinegary tomato, chickpea and orzo salad, cook the orzo according to the packet instructions. Drain and leave to cool.
Put the tomatoes in a large bowl with the garlic and salt. Squash the tomatoes well with your hands, then leave to sit for 10 minutes.
Whisk the harissa paste, honey or sugar, red wine vinegar and extra virgin olive oil together in a small bowl.
Add the cooled orzo, chickpeas, olives and basil to the tomatoes. Pour over the dressing and mix well. Tear over the mozzarella and sprinkle with the savoury granola.
