Satisfying Mediterranean Salad

I'm writing this to make up for the earlier cookie post.

I'm sorry. That wasn't fair.

Everyone is working so hard and diligently on their new years resolutions of eating healthier and losing weight and overall improving themselves. And then I come along and drop that chocolately, melt in your mouth confection right in the middle of your computer screen. Totes not fair.

To make it up to you (and my waistline) I'm delivering this vibrant and healthy salad to you.

Wait, did I just hear a groan? It's only January 12th and you're sick of salads already? This is not good.

Well, you are lucky, my friend. This is not just a sad lettuce and veggie salad. This salad has pasta in it.

Ok, good, there you are. I knew the promise of pasta would bring you back.



And sauteed onions and peppers. Just the smell of that would make anyone happy.



Fresh tomatoes and cucumbers. Those darn veggies.



I've just started appreciating chickpeas. They add that element of meat but they're healthier than meat. Amazing.



And the dressing is zippy and robust and the best thing... no mayo



This will leave you satisfied and satiated without feeling like you need to take a nap. Plus, it saves enough calories so you can have one of these for dessert. Sneaky, right?

Satisfying Mediterranean Pasta Salad

Adapted from Everybody Likes Sandwiches

Serves: 6 very hungry or 8 kind of hungry people

Salad:
1 Cup Prepared Orzo Pasta
1 Cup Canned Chickpeas, drained and rinsed**
1 Medium Yellow Bell Pepper, Diced
1/2 Medium Yellow Onion, Diced
1 Tablespoon Olive Oil
1 Medium Cucumber, Diced
1 Cup Grape Tomatoes, Cut in Half

Dressing:
3 Tablespoons Olive Oil
Juice and Zest of 1 Lemon
1 Clove Garlic, finely minced
1 Tablespoon Dijon Mustard
1/2 Teaspoon Honey
1/2 Teaspoon Cumin
1/2 Teaspoon Dried Dill
Salt & Pepper

Prepare Orzo as directed on package and allow to cool.

Heat the 1 Tablespoon of olive oil over medium heat and saute the onions and bell peppers until onions are slightly translucent and bell peppers have softened. Approximately 15-20 mins.

Combine all dressing ingredients except salt and pepper in small, tight fitting lidded jar, and shake vigorously.

Combine all of the salad components in large bowl and drizzle the dressing over the top. Toss, season to taste with salt and pepper and serve over a bed of baby spinach with a side of crusty bread. Enjoy!

**For the chickpeas, the canned variety are incredibly easy but I far prefer the dried, soaked overnight and prepared version. They take a little more forethought but I find them far less gritty than the canned kind.

To prepare the dried kind, soak 1 cup of dried chickpeas overnight in 6-8 cups of water.

After soaking, drain and rinse and combine in medium stock pot with 6-8 cups of fresh water over medium heat. Bring to low boil and let cook, covered, for 1- 1 1/2 hours or until chickpeas are tender.

Remove from heat and let cool. Rinse cooked beans before using. This amount will leave you with more than enough for the salad recipe. That way you can find interesting ways to use the leftovers.