Tuesday, April 9, 2013
Orzo Salad with Chickpeas, Dill, and Lemon
Random fact: I hate bringing lunch to work.
Am I the worst food blogger ever for preferring a sandwich that's been expertly prepared by the staff of Taylor Gourmet, to a sandwich I've made at home?
However, until I can get up at the butt-crack of dawn to roast my own meats, Taylor Gourmet wins.
A Taylor Gourmet opened roughly 5 steps away from my office last year, and I've become slightly addicted. Every time I walk into TG, I feel like I've died and gone to Heaven. Except, this Heaven is made of meat and bread, and not the white puffy clouds I've always pictured. There are no angels, just office drones in pencil skirts and Tory Burch flats. Then, I walk through the exit doors and get hit up for some change by one of 19th Street's urban campers, and I realize that I'm just in DC, and that Heaven will most likely not be decorated with pickle bucket light fixtures.
There are just two problems with working in such close proximity to Meat Heaven: 1) It gets pricey, and 2) TG doesn't publish nutritional facts. I'd venture a guess that many of their sandwiches are pushing 1,000 calories, if not more.
Since part of being a grown up is doing things we hate, I made lunch and brought it to work to save myself some calories and some coinage.*
Guess what?! It was delicious. I happily ate this for lunch 3 days in a row, and only had a slight twinge of longing for my beloved sandwich shop. I put a couple big scoops of this over a bed of baby spinach, and felt totally virtuous about eating my greens.
*In the unlikely event that some of you reading are fellow Strangers with Candy fans, yes, that is a slight homage to the brilliantly dirty "Packing a Musket", by Jerry Blank.
1 cup uncooked orzo
1/3 cup thinly sliced green onions
1/2 cup crumbled feta cheese
1/4 cup chopped fresh dill
1 (15.5 ounce) can chickpeas, drained and rinsed
3 tablespoons fresh lemon juice (if you're packing this for lunch, bring an extra lemon wedge to squirt over the top before eating)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon cold water
1/2 teaspoon salt, plus more to taste
1 large clove garlic, minced
Cook pasta according to package directions for al dente, omitting salt and fat. Drain, rinse with cold water, and drain again.
Stir together orzo, green onions, feta, dill, and chickpeas in a large bowl.
Mix together lemon juice, olive oil, water, salt, and garlic in a small bowl. Pour dressing over the orzo mixture, toss to combine, and season to taste.
Yield: Approximately 6 cups (I got 3 generous lunches out of this amount)
Source: Adapted from Cooking Light
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