Ingredients
- 3 cups chicken broth
- 1 cup orzo
- cup red wine vinegar
- Salt and pepper
- Two 6-ounce cans olive-oil-packed tuna, drained, oil reserved
- One 15.5-ounce can chickpeas, drained
- 1 cup grape tomatoes, cut in half
- 1 yellow or red bell pepper, chopped
- Half of a red onion, finely chopped
- cup chopped fresh basil or parsley
- cup crumbled feta cheese
Description
Rachael Ray Magazine
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