1 x 16 oz package broccoli florets

4.5 Tbsp EVOO, divided

2 tsp salt, divided

1 pint snacking tomatoes

1 small white onion, diced

1 clove garlic, minced

1 tsp pepper

3.5 Cups cooked orzo

3/4 cup lemon and olive oil vinaigrette

1.  Preheat over to 425 degrees F.
2. On large baking sheet, toss broccoli with 3 Tbsp olive oil and 1 tsp salt. Roast 15 minutes. Remove from oven, add tomatoes and drizzle with 1/2 Tbsp oil. Return to oven and roast 8 minutes.
3. Heat large saute pan over medium heat. Add remaining 1 Tbsp olive oil and onion, cook 2 minutes. Add garlic; cook 1 minute.  Add chickpeas; cook 5 minutes. Season with 1 tsp pepper and remaining 1 tsp salt.  Chickpeas should be browned and crisp on edges.
4. In large mixing bowl, combine cooked orzo, broccoli, tomatoes, chickpea mixture and vinaigrette. Season with additional salt and pepper, if desired. Serve immediately, refrigerating any leftovers.

(Kroger www.PrivateSelection.com March 2021)