Description
A refreshing lemon orzo chickpea salad filled with vegetables, perfect for a light meal or side dish.
Ingredients
Scale
- 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)
- 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 the Orzo: Start by boiling water in a pot, then toss in some salt before you add the orzo. As it cooks, keep an eye on it for that al dente texture, about eight minutes. Stir it frequently to keep it from sticking together. Rinsing it afterward is a no-no, or your salad won’t have that great flavor!
- Prep the Veggies: While the orzo’s cooking, chop your cucumber, red onion, and cherry tomatoes into small, bite-sized pieces, ensuring to deseed that cucumber to avoid a soggy salad later on. No one likes a watery mess!
- Mix Chickpeas & Dressing: Grab a bowl and add your rinsed chickpeas, then drizzle them with olive oil and lemon juice. Give it a good mix until everything’s coated nicely. The aroma of lemon will make your mouth water, but be cautious with the salt. You want a little punch but not overpowering.
- Toss It Together: Once the orzo’s good to go, drain it and let it cool just a bit. Then, toss it into the bowl with the chickpeas and veggies. Stir gently until everything’s combined. The colors should pop, looking vibrant and fresh. Be careful not to smash the chickpeas while mixing!
- Final Seasoning Touch: Taste your salad and adjust the seasoning, adding more salt or lemon juice if needed. It’s the little tweaks that can elevate all the flavors working together. Just watch out not to overdo it; you want a nice balance, not a salty surprise.
- Chill and Serve: Let the salad chill in the fridge for a bit before serving. This helps the flavors meld together beautifully, creating a refreshing dish. When you’re ready to serve, give it a gentle stir and check the seasoning again. It’s all about that satisfying, zesty bite!
Notes
- Storage Tips: Store in an airtight container in the fridge for up to 4 days. Not suitable for freezing.
- Expert Tips: Salt the water when cooking orzo for better flavor. Do not rinse the orzo to retain starches that help the dressing adhere. If orzo starts to clump while cooking, stirring it every minute can help keep the pasta separate.
- Troubleshooting: If the salad seems bland after mixing, a little extra salt or a squeeze of lemon juice can brighten the flavors significantly. If the orzo clumps together after cooking, make sure to stir it frequently while cooking and avoid rinsing. Ensure chickpeas are rinsed and drained well; choose firm chickpeas for the best texture.
Nutrition
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null