Ingredients
Makes 4 servings
Step 1
Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.
Step 2
Whisk olive oil, fresh lemon juice, and minced garlic to blend in large serving bowl. Add drained garbanzo beans, cooked orzo, and chopped fresh oregano; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. Serve orzo salad warm or at room temperature.
How would you rate Orzo with Garbanzo Beans, Goat Cheese, and Oregano?
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Reviews (53)
Back to TopThis is a great recipe to bring to bbq's and potlucks and it's a great easy weeknight meal that keeps and travels well for lunch. I've made this a number of times but tonight I followed the suggestion to toast the garbanzo beans and toss them with some paprika and cayenne which gave the dish a nice pop.
keebs5687
St. Louis, MO
5/26/2017
A great weeknight meal, so fast and easy. I look forward to adding lightly sautéed vegetables from my garden this summer. My whole family really enjoyed it!
stephaniemilner
Durango, CO
2/3/2015
Great dish. Always gets raves. So easy. Try it!
Anonymous
seattle
6/6/2013
Followed the advice of other reviewers and only used one 5 oz log of goat cheese, roasted the chickpeas with cumin, paprika, and cayenne pepper, added cherry tomatoes and yellow bell peppers (also served with a side of steamed broccoli). Two additional tweaks: used a whole Meyer lemon, added extra cumin, paprika, and cayenne to the whole mixture. It turned out quite well. I liked it and so did my picky teenagers.
Anonymous
California Bay Area
1/10/2012
I just made this recipe and it was pretty good. I read some past reviews and agree you have add a little something else to give it some "umph". I used dried oregano instead of fresh and cut the goat cheese to half of a 5 oz log so not so overpowering. For my "umph" I used about 2-3 tablespoons of Trader's Joe Olive Tapenade Traditional (found in the fridge section). It really added some good flavor. I think next time I will just use the Olive Tapenade with Goat cheese version and skip the other goat cheese. I also had to salt and pepper quite abit. This recipe is great base and should be experimented with to suit everyone's taste.
deeann30
Glen Mills PA
6/7/2011
definitely ONE FIVE-OUNCE log...goat cheese. Added sauteed zucchini and roasted chick peas (paprika, cumin). Came out very good!
dhannanyit
5/28/2011
Very simple to prepare. I like to serve this with grilled tilapia. Also, I just used Parmesan instead of goat cheese.
strackc
Atlanta, GA
5/19/2011
Interesting... Something didn't taste "quite right" for me. Maybe my lemon was a bit too old. I was disappointed, I had been looking forward to making this for a while and it ended up not tasting all that great to me. Le sigh.
Anonymous
Virginia
2/15/2011
Upon first reading this recipe, I was struck by how monotonous this dish would look if prepared as written. Like a few other reviewers, I decided to up the oomph by adding some vegetables - I threw in some zucchini and red and yellow peppers. To enhance the taste and texture of the garbanzo beans I tossed them in spices (cumin, paprika, cayenne) and roasted them for about 40 minutes. My family and I loved the dish after that!
Anonymous
Philadelphia, PA
2/9/2011
I found this to be a bit bland. If I choose to make it next time I will probably add some cherry tomatoes for color and perhaps roast the chickpeas first. That may solve the texture issue. The goat cheese was actually really lovely with the orzo, but feta would be great as well.
leahjack
12/18/2010
Delicious! As the other reviewers suggested, I added steamed broccoli, which went very well, and added some needed color.
mlkelly58
Warrington, PA
8/2/2010
我还没有做但我爱是ients and think it sounds great. For those who used huge quantities of goat cheese: I think the recipe should read 1 (one) 5 oz. log of goat cheese. I do not think there is a 15 oz. log, and 5 oz. should be plenty. Shame on the proofreader!
Anonymous
Wilmette, IL
7/22/2010
One more thing - some people said they substituted feta but I recommend sticking with goat cheese. The goat cheese actually melts into the dish and becomes indistinguishable and adds great creaminess along with flavor. That was part of what I liked so much about it, I don't think chunky non-melting feta would work as well.
mollydeebs
CA
7/13/2010
This had great flavor but I didn't think the garbanzo beans added anything at all. They actually conflicted with the smooth orzo in a bad way I thought. If I made it again I would definitely omit them. I added yellow squash so it would have some vegetables. Today I ate the leftovers with some cherry tomatoes and they were a great addition.
mollydeebs
CA
7/13/2010
Pretty tasty. I always like the lemon-oregano combo. Good side dish..
little_bluestem
7/9/2010
