I love recipes that taste better the next day and the day after. I bring my lunch to work, so if I can make a big batch of something on Monday and enjoy it for the rest of the week, I’m happy. This is one of those salads. The chickpeas and orzo absorbs the tangy, peppery vinaigrette until they’re tangy and peppery themselves. A little slice of prosciutto (or Serrano ham if you can afford it) and it’s my idea of a perfect lunch.
1/3 cup olive oil
3 tbsp. sherry vinegar
4 piquillo peppers (or 2 – 3 roasted red peppers)
1 tsp. salt
1/2 lb. orzo (preferably whole wheat)
2 15 oz. cans chickpeas, drained and rinsed
1 bunch chives, chopped (I used garlic chives)
8 slices prosciutto (or Serrano) ham
Place the oil, vinegar, salt and peppers in a food processor or blender and blend until smooth. Set aside.
Cook the orzo until al dente, then drain and run with cold water to stop the cooking. Place the orzo, chickpeas and chives in a bowl and toss with the vinaigrette. Let marinate for 2 – 3 hours (optional).
Serve topped with a slice of prosciutto or 2.
Makes 4 servings as an entree or 8 as a side.