Chickpea, Preserved Lemon And Orzo Salad - cooking recipe

Ingredients

9 oz frozen peas
1/2 cup Greek yogurt
1 tbsp white wine vinegar
10 oz orzo
1 tbsp olive oil
2 cloves garlic, micned
1 stalk celery, finely chopped
1 (13.5 oz) can chickpeas, rinsed, drained
2 pieces preserved lemon, trimmed, finely chopped
2 oz pitted black olives
4 oz goat cheese, crumbled

Preparation

Boil, steam or microwave peas until tender.
Meanwhile, to make the yogurt dressing, whisk yogurt and vinegar until combined. Set aside.
Cook orzo in boiling salted water until al dente. Drain.
Meanwhile, heat olive oil in a large frying pan over medium heat. Cook garlic and celery, stirring, until celery softens slightly. Stir in chickpeas, preserved lemon, olives, orzo and peas. Transfer to a large serving bowl. Sprinkle with cheese and drizzle dressing over top.