1 x 16 oz package broccoli florets
4.5 Tbsp EVOO, divided
2 tsp salt, divided
1 pint snacking tomatoes
1 small white onion, diced
1 clove garlic, minced
1 tsp pepper
3.5 Cups cooked orzo
3/4 cup lemon and olive oil vinaigrette
- Preheat over to 425 degrees F.
- On large baking sheet, toss broccoli with 3 Tbsp olive oil and 1 tsp salt. Roast 15 minutes. Remove from oven, add tomatoes and drizzle with 1/2 Tbsp oil. Return to oven and roast 8 minutes.
- Heat large saute pan over medium heat. Add remaining 1 Tbsp olive oil and onion, cook 2 minutes. Add garlic; cook 1 minute. Add chickpeas; cook 5 minutes. Season with 1 tsp pepper and remaining 1 tsp salt. Chickpeas should be browned and crisp on edges.
- In large mixing bowl, combine cooked orzo, broccoli, tomatoes, chickpea mixture and vinaigrette. Season with additional salt and pepper, if desired. Serve immediately, refrigerating any leftovers.
(Kroger www.PrivateSelection.com March 2021)