Greek Chickpea Salad with Orzo and Roasted Sweet Potatoes

Name: Greek Chickpea Salad with Orzo and Roasted Sweet Potatoes
Prep time: 65 min
Yield: 10
Cuisine: Unknown
Ingredients: 6 cups chickpeas, cooked; 1 tablespoons lemon juice; ¾ cup olive oil; ¾ teaspoons sea salt; ¾ teaspoons ground black pepper; 2 whole red onions, thinly sliced; 1 pint cherry tomatoes, halved; 1 cup Kalamata olives, pitted & halved; 8 ounces feta cheese; ¾ cups balsamic vinegar; 2 pounds orzo pasta; 2 gallons water; 5 whole sweet potatoes (medium), cut into wedges; 2 tablespoons olive oil; 2 teaspoons dried rosemary

Greek Chickpea Salad with Orzo and Roasted Sweet Potatoes by codyalanstubbs

Prep Time: 65 minutes

Yield: 10

Ingredients

6 cups chickpeas, cooked
1 tablespoons lemon juice
¾ cup olive oil
¾ teaspoons sea salt
¾ teaspoons ground black pepper
2 whole red onions, thinly sliced
1 pint cherry tomatoes, halved
1 cup Kalamata olives, pitted & halved
8 ounces feta cheese
¾ cups balsamic vinegar
2 pounds orzo pasta
2 gallons water
5 whole sweet potatoes (medium), cut into wedges
2 tablespoons olive oil
2 teaspoons dried rosemary

Instructions

In a medium bowl, whisk together vinegar, olive oil, and lemon juice.
Add salt, pepper, red onions, cherry tomatoes, chick peas, and olives.
Cover and refrigerate for at least 2 hrs.
Top with feta cheese when serving and/or putting into storage containers.
Bring water to a boil.
Add in orzo pasta, and boil uncovered for 9 minutes, stirring occasionally.
Drain the pasta.
Preheat oven to 450 degrees.
Toss sweet potatoes in olive oil and rosemary on sheet pan(s).
Roast for ~25 mins, or until wedges are tender.

Greek Chickpea Salad with Orzo and Roasted Sweet Potatoes

Ingredients

Instructions

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