Greek Orzo Salad with Chickpeas and Bacon
Knuspr-Küche
Ingredients
Preparation method
Ingredients overview
- 170 g orzo pasta
- 400 g chickpeas (canned)
- 1/2 cucumber
- 50 g feta
- 50 g bacon
- 1 red onion
- 1 handful fresh mint
- 1 handful fresh dill
- 1 tbsp vegetable oil for frying
- 30 g extra virgin olive oil
- 2 tbsp lemon juice
- 1 garlic clove
- 1 tsp liquid honey
- 1 pinch salt
- 1 pinch ground black pepper
Place the orzo pasta in a small pot, cover with approx. 500 ml of water and cook until al dente for about 10 minutes (or according to package instructions). In the meantime, fry the bacon in a pan with a little vegetable oil until crispy on both sides. Place the cooked bacon on a plate lined with paper towels to absorb excess fat.
Drain the cooked orzo pasta and transfer to a large salad bowl. Add the drained chickpeas, diced cucumber, finely chopped herbs (mint and dill), red onion cut into fine half-rings, crumbled feta, and bacon broken into small pieces.
For the dressing, mix olive oil, lemon juice, honey, and the pressed garlic clove in a small bowl. Season with salt and pepper to taste. Pour the dressing over the salad and mix everything thoroughly so that the flavors combine optimally. Serve immediately or let it sit briefly.
Chef's tip
For a vegetarian option, simply omit the bacon or replace it with smoked tofu.
The salad tastes even better the next day after it has had time to meld – ideal for meal prep at the office!
30 min
Under an hour
