Orzo With Chickpeas, Goat Cheese And Oregano

This simple dish is a Mediterranean take on pasta salad, blending rice-like orzo pasta with chickpeas and goat cheese. It can be served warm or at room temperature. For an attractive presentation, look for multicolored orzo.11/2 cups orzo (about 9 ounces)

¼

cup olive oil

3 tablespoons lemon juice

1 clove garlic, minced

1 can (15 ounces) chickpeas, drained and rinsed

2 tablespoons chopped fresh oregano

Salt and freshly ground black pepper, to taste

5 ounces goat cheese, crumbled

Bring a large saucepan of lightly salted water to a boil. Add orzo and cook, stirring occasionally, until just tender, about 8 minutes. Drain the orzo and set aside. In a large bowl, whisk together the olive oil, lemon juice and garlic. Add the chickpeas, orzo and oregano. Toss to combine. Season with salt and pepper. Gently stir in the goat cheese.

Serves four.

Bon Appetit, June 2008