orzo with garbanzo beans goat cheese and oregano

There’s few things that bum me out more than spending time cooking something and then having it turn out to be less than what you expected.

I found this recipe for orzo and garbanzo beans, two of my favorite things, so decided to try it. Orzo is the perfect thing if you love pasta and can pass on rice (like me). Garbanzo beans (or chickpeas) are a great source of protein, especially for us vegetarians.

Messiness – Really simple ingredients and not messy at all. Only a couple dishes are needed.

Simplicity – It’s as easy as boiling pasta and measuring ingredients.

Budget – The recipe calls for a lot of goat cheese, which is pretty expensive, especially if you’re on a budget. I’d substitute it with another kind of spreadable cheese, or another kind of cheese that has been melted down. Just remember that the cheese you use will dramatically affect the end taste. I love goat cheese, but it’s just not cheap enough to be practical for most people.

Delicious Factor – I don’t really like oregano, and the recipe calls for a lot of it. I’d scale back on the herb if you aren’t a big fan (I will definitely do this next time). Adding the salt and pepper at the end is very important, especially if you’re a salt fiend like me. According to my taste buds, I’d give it a 3/5, but with some tweaks, like less oregano, I’d rate it higher. If you make this I’d love to hear what you think of it and any tweaks you made.

***NOTE: I ate this the next day after it had been refrigerated and it was MUCH better!! It would make a great summer pasta dish especially because of the lemon.I’d upgrade to a 4.5/5 when it’s cold.***

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