Servings: 8-10
Prep Time: 10 minutes
Cook Time: 15 minutes (to cook orzo and chickpeas)

Ingredients:

For the salad:
8 oz orzo (cook per package instructions)
6 oz of dried chickpeas or One 12 oz canned cooked chickpeas
4 tablespoon of Mama Lam’s Curry Paste
Mint (chopped) – as much as you like
Half of a Canadian Cucumber (diced)
1 red pepper (diced)
14 cherry tomatoes (sliced in half)
4 oz Feta (chopped)

For the dressing:
3 tablespoon of extra virgin olive oil
1 whole lemon (squeezed)
2 teaspoon Mama Lam’s Hot Sauce
Salt & Pepper to taste

Directions:

If you are using dried chickpeas, we recommend checking out this recipe.
Once chickpeas are cooked, heat pan.
When the pan is warm, add the chickpeas in with 3 tablespoons of curry paste. Leave the last tablespoon for the end.
Saute the curry paste and chickpeas for a few minutes.
Add a splash of water and lower the heat. Cover it, and let it cook on low heat for 5 minutes.
After 5 minutes, add in the last tablespoon of curry paste, mix it in and turn off the heat.
Mix the dressing ingredients in a separate bowl and set aside.
Finally, add all ingredients together – starting with the orzo and the curried chickpeas, then the peppers, tomatoes, mint and cucumber. Mix well!
Add the dressing and the feta cheese. Continue to mix it altogether.