Orzo & Chickpea Salad

By Amanda Medwid

Welcome to our Cigi Recipe Box! This is the place where Cigi staff share their favourite recipes featuring Canadian field crops. This perfect summer recipe comes from Lindsay Bourré, Project Manager – Warburtons Fermenter.

 

Orzo Salad with Chickpeas and Lemon

 

Ingredients:

1 ½ C orzo (dried)

1 can chickpeas, rinsed

2 handfuls of fresh spinach, torn into bite size pieces

¼ C diced red onion

1 C crumbled feta

Pepper, to taste

Juice and rind of 1 lemon

¼ C canola or olive oil

¼ C rice vinegar

 

Directions:

Cook orzo according to directions on package. Rinse under cold water, drain, and add to bowl. Add the rest of the ingredients except the oil and vinegar and mix.

In a separate bowl combine oil and vinegar. Add to salad according to taste. Mix and enjoy! Serves 4-8.

 

This recipe was adapted from: dinnerwithjulie.com

Here’s what Lindsay had to say about why she chose this recipe:

“This salad takes about 15 minutes from start to finish including clean up, making it perfect for summer time barbeques or dinners. It is also easy to create your own version by adding olives, peppers or cherry tomatoes or whatever you have in your fridge. Combining the chickpeas and the orzo also make it perfect for vegetarians but substantial enough for carnivores! Bon appetite!”

 

Lindsay Bourré began working at Cigi in 2007 in the Analytical Services laboratory. In 2010, she joined the pulse team where she focused on investigating the effect of milling methods on pulse flour functionality and the inclusion of pulse flours in various food applications. In 2016, Lindsay became Project Manager – Warburtons Fermenter, when Cigi partnered with Warburtons, the largest bakery brand in the UK, on a multi-year research project to produce healthier bakery products using pulses. She holds a Bachelor of Science degree in Human Nutrition and a Master of Science degree in Food Science from the University of Manitoba.