This simple dish is a Mediterranean take on pasta salad, blending rice-like orzo pasta with chickpeas and goat cheese. It can be served warm or at room temperature. For an attractive presentation, look for multicolored orzo.

ORZO WITH CHICKPEAS, GOAT CHEESE AND OREGANO

Start to finish: 15 minutes

Servings: 4

1 1/2 cups orzo (about 9 ounces)
1/4 cup olive oil
3 tablespoons lemon juice
1 clove garlic, minced
15-ounce can chickpeas, drained and rinsed
2 tablespoons chopped fresh oregano
Salt and freshly ground black pepper, to taste
5-ounce log goat cheese, crumbled

Bring a large saucepan of lightly salted water to a boil. Add orzo and cook, stirring occasionally, until just tender, about 8 minutes. Drain the orzo and set aside.

In a large bowl, whisk together the olive oil, lemon juice and garlic. Add the chickpeas, orzo and oregano. Toss to combine. Season with salt and pepper. Gently stir in the goat cheese.

(Recipe from Bon Appetit magazine)