Apricot, Pistachio And Spiced Chickpea Orzo Salad

1. 1

   Put a quart of water on to boil. When it hits the boil, add a tablespoon of salt (kosher; halve this if using table salt) and cook the orzo according to package directions. While the orzo cooks...

2. 2

   Drain and rinse the chickpeas. Add them to a skillet over medium heat. Cook off the water, then add a tablespoon of olive oil and the cayenne, paprika and cardamom. Toss the chickpeas to coat, and let them sizzle for 5-7 minutes until they're all saturated with the spicy oil and have begun to take on some color.

3. 3

   When the orzo is drained, mix in the apricots and onions. Give them a few minutes to relax into the hot pasta before adding the chickpeas and pistachios.

4. 4

   Add a tablespoon or two of olive oil and toss to coat.

5. 5

   Check for seasoning. Add the mint just before serving. (If I actually were taking this to a picnic, I'd bring the mint separately and mix it in at the last minute, because I'm anal like that.)

* Per serving · 4 servings · Values may vary.

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