Monday, March 19, 2012

Orzo with Chickpeas, Lemon, and Dill

As I mentioned before, STAR Olive Oil recently sent me a beautiful assortment of their products. I've been using their olive oil for years but never knew of all the varieties of products they sold. One of my favorite new discoveries was their flavored extra virgin olive oils. With varieties such as rosemary, basil, roasted garlic, and lemon peel- the cooking and drizzling possibilities are endless. Since I had never heard of oil infused with lemon, that was my first one to incorporate into a new recipe. 

With the warm weather finally here, the tastes of lemon and fresh dill cannot be beat. This recipe is delicious served warm or cold. It makes a hearty main meal for a vegetarian or makes the perfect side salad to serve at your next gathering.

Orzo with Chickpeas, Lemon, and Dill
((Printable Recipe))

2 cup uncooked orzo, cooked and drained
1 cup peas, cooked and drained
1/2 cup sliced green onions
1/2 cup chopped fresh dill
1 large can chickpeas (1lb 13 oz) drained and rinsed (or dry chickpeas cooked and drained)
1 lemon
4 tablespoons STAR Olive Oil with Lemon Peel (plus extra for drizzling)
1 teaspoon Himalayan Pink Sea Salt
2 cloves minced fresh garlic
3/4 cup chopped raw almonds

1. Toss the pasta, green onions, peas, dill, chickpeas, sea salt, and garlic together.

2. Drizzle with the lemon oil and a squeeze of fresh lemon juice. Toss gently to coat.

3. Top with the chopped almonds and drizzle with extra lemon oil before serving. Serve warm or cold.


Linked to: Weekend Potluck

*Star Olive Oil provided me with a free sample of this product, and I was under no obligation to review it.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.


  1. The orzo sounds yummy, and your photos are just breathtaking. The dill is so lovely ... it just screams spring :)

  2. My hubby made this tonight. It was heavenly! Somehow, it tasted buttery.

  3. How many does the recipe serve?

  4. stunning photos and I love the freshness of this recipe and can think of many dishes it could go with. Thank you , Beverley