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Chickpea and Fennel Pasta Salad
Ingredients
  • uncooked orzo
  • ¾ cup(s)
  •  
  • table salt
  • ¼ tsp , for cooking orzo
  •  
  • fresh lemon juice
  • 2 Tbsp
  •  
  • olive oil
  • 1 Tbsp , extra virgin
  •  
  • fresh oregano
  • 1 Tbsp , minced
  •  
  • Dijon Mustard
  • 2 tsp , grainy variety
  •  
  • kosher salt
  • 1 ½ tsp
  •  
  • minced garlic
  • ½ tsp
  •  
  • black pepper
  • ¼ tsp
  •  
  • chickpeas (15 oz)
  • 15 oz , rinsed and drained
  •  
  • plum tomato(es)
  • 4 medium , seeded, chopped
  •  
  • uncooked fennel bulb(s)
  • 1 medium , trimmed, diced (reserve ½ cup fennel fronds)
  •  
  • roasted red peppers (packed in water)
  • 12 oz , rinsed, drained, chopped (about 1 cup)
  •  
  • crumbled feta cheese
  • ¼ cup(s)
  •  
  • uncooked shallot(s)
  • 3 Tbsp , minced
Steps
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