Description
A refreshing roasted vegetable orzo salad tossed in a creamy hummus dressing, perfect for a healthy meal.
Ingredients
Scale
- 3 cups (450g) orzo, cooked
- 1 bell pepper, diced (red)
- 3 large carrots, diced
- 1/2 head cauliflower, chopped
- 1 zucchini, cubed
- 1 red onion, diced
- 1 15 oz (425g) can chickpeas, rinsed and drained
- 1/2 cup (75g) vegan feta
- 2 tablespoons (30ml) olive oil
- salt, to taste
- pepper, to taste
- garlic powder, to taste
- 1/2 cup (120g) hummus
- 2 tablespoons (30ml) lemon juice
- 1 tablespoon (15ml) water
- 2 tablespoons (30ml) olive oil (for dressing)
Instructions
- Roast Veggies First: Preheat your oven to 425 degrees F (220 degrees C). Toss your chopped vegetables (bell pepper, carrots, cauliflower, zucchini, and red onion) with 2 tablespoons of olive oil, salt, and pepper until they are well coated but not swimming in oil. Cut the vegetables evenly to ensure they roast uniformly. Spread them out on a baking sheet in a single layer. Roast in the preheated oven for about 25 minutes, or until they are tender and lightly browned, stirring halfway through.
- Cook Orzo While Roasting: As the vegetables are roasting, bring a pot of water to a boil. Add the orzo, stirring occasionally, and cook until tender yet slightly firm, about 8 to 10 minutes. Be cautious not to overcook, as orzo can become mushy quickly. Once cooked, drain the orzo and toss with a light drizzle of olive oil to prevent sticking.
- Mix Hummus Dressing: In a bowl, whisk together 1/2 cup of hummus, 1 tablespoon of water, and 2 tablespoons of lemon juice until smooth and pourable. Adjust the consistency by adding a bit more water or lemon juice if it feels too thick.
- Combine Everything Together: In a large bowl, combine the roasted veggies, cooked orzo, and hummus dressing. Gently stir until everything is coated and colorful, being careful not to crush the roasted veggies.
- Chill & Serve: Let the salad chill in the fridge for about 10 to 15 minutes before serving to allow the flavors to meld. If you are short on time, this step can be skipped, but chilling will enhance the taste.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- If orzo is sticking together after cooking, drizzle some olive oil to keep it separated. Ensure uniform sizes when chopping veggies for even roasting and browning. If the hummus dressing is too thick, add a splash more water or lemon juice for a creamier consistency. For those who enjoy a saucier salad, consider making extra dressing.
- This salad can be enjoyed cold straight from the fridge or reheated in the microwave for about 1 to 2 minutes on medium power.
- Serve topped with additional parsley for a fresh flavor. It pairs well with grilled chicken or tofu for added protein. Enjoy with a side of garlic bread for a more substantial meal.
- You can replace the orzo with quinoa for a gluten-free alternative or farro for added chewiness. Feel free to add roasted sweet potatoes for a hint of sweetness or incorporate spinach or kale for extra greens.
- Select fresh, vibrant vegetables for roasting. Any variety of beans can substitute for chickpeas, such as navy beans or cannellini beans. When choosing hummus, homemade is preferred, but look for store-bought organic hummus that is seed-oil free if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 439
- Sugar: 7g
- Sodium: 122mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 7g
- Protein: 13g
- Cholesterol: null