Vegetarian/Crispy Feta Chickpeas

A: 1C orzo, cooked and drained
1T butter
1/4C basil, fresh
B: 8oz feta cheese, sliced into 16 thin slabs
3T corn starch
C: 2T olive oil
D: 1/4C olive oil
1C chickpeas, cooked
4c garlic, sliced thin
1T sesame seed
1t paprika, smoked
1/2t red pepper flakes
1t salt
E: 2C zucchini, sliced thin
2t thyme
1 lemon zest
F: 1C Greek yogurt
1 lemon juice
1c garlic, minced
G: 1C greens (herbs, leafy greens, young lettuce)
1. Combine (A) in bowl.
2. Dredge (B) together and fry in large pan with (C), flipping and cooking until golden brown on both sides. Remove and reserve feta.
3. Add (D) to pan, fry about 5 minutes until chickpeas are starting to crisp.
4. Add (E) to pan, continue to cook until zucchini is beginning to crisp, then remove from heat. (If including tougher winter greens such as Brussels sprout tops, chop and add to pan with zucchini.)
5. Combine (F) in bowl and mix well.
6. Assemble servings in wide bowls by placing in sequence: yogurt sauce, orzo, chickpea mixture, greens, and feta.

Servings: 4

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

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