Creamy Greek Orzo Salad With Crispy Chickpeas Recipes

CRISPY CHICKPEAS

Steps:

• Heat oven to 425 degrees F. In medium bowl, stir together chickpeas, olive oil, smoked paprika and 1/2 tsp. Adobo; transfer to foil-lined baking sheet.
• Bake, stirring occasionally, until chickpeas are golden brown and crisp, about 40 minutes.
• Transfer chickpeas to serving bowl; season with more Adobo, if desired. Serve warm or at room temperature.

CRISPY CHICKPEAS

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
• Put the chickpeas on a clean kitchen towel or several sheets of paper towel and dry thoroughly. In a medium bowl, toss the beans with the olive oil to coat. Sprinkle the smoked salt and toss again. Arrange the chickpeas in an even layer on the prepared baking sheet.
• Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minute to 1 hour. Let cool for at least 1 hour; the beans will become crunchier as they cool.
• These are best eaten within 1 day.

GREEK-ISH ORZO SALAD WITH CHICKPEAS, OLIVES, & CAPERS

Steps:

• Cook orzo according to package instructions. I like to salt the heck out of the water - once it tastes like ocean water, you're there!
• Drain orzo and let cool.
• Add orzo to a medium mixing bowl along with the remaining ingredients. Mix well. Yep, that easy! Taste and add additional salt and pepper if desired.
• Transfer to a serving bowl and, well, serve!
• Keeps in a sealed container in the refrigerator for about 4 days.