July 05, 2021
lemon orzo chickpea salad
ORZO SALAD
- 1 1/2 cups dry orzo
- 1/2 medium cucumber, deseeded and cubed
- 1/4 medium red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1/4 cup sliced almonds
- 2 tbsp nutritional yeast
- 1 can chickpeas, rinsed and drained
- Handful chopped parsley, minced
- Zest of one lemon (optional)
- 1 tsp red pepper flakes (optional)
- Lemon Garlic Dressing Recipe
- Salt and pepper to taste
LEMON GARLIC DRESSING
- 1/4 cup extra virgin olive oil
- 1 tbsp white balsamic vinegar
- Juice of one lemon
- 1–2 cloves garlic, crushed
- 1 tbsp agave syrup
- 1/4 tsp dry basil
- 1/4 tsp dry oregano
- Salt and pepper to taste
INSTRUCTIONS
- Cook orzo according to package recommendations and instructions. Drain the orzo, but do not rinse it! Just set it aside and prep the remaining ingredients.
- Prepare your lemon garlic dressing. To a small bowl or jar combine olive oil, white balsamic vinegar, lemon juice, garlic, agave, basil, and oregano. Adjust with salt and pepper to taste.
- Now, to a large bowl add in your orzo then add in cucumber, onion, tomatoes, almonds, nutritional yeast, chickpeas, parsley, lemon zest, red pepper flakes and pour over your dressing.
- Toss the salad together to coat and mix ingredients well. Adjust salt and pepper to taste and serve. To really allow the flavors to meld, I recommend chilling for at least an hour in the fridge before serving.
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