Prep Time: 10 minutes
Cook Time: 15 minutes (to cook orzo and chickpeas)
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
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.