Spicy Lemon Chickpea Orzo Salad
Spicy Lemon Chickpea Orzo Salad
(VG)
Enjoy the flavors of summer with this spicy lemon chickpea orzo salad. This refreshing and healthy dish is great for summer meals and picnics. It's also packed with fiber, protein, and vitamins! Whether for lunch, barbecues, or dinner, this salad will satisfy your taste buds and keep you energized. Try it for a delightful summer meal!
Servings | 10
Ingredients
Orzo Salad
1 1/2 c dry orzo
1 English cucumber, deseeded and finely diced
1 c cherry tomatoes, halved
1/4 medium red onion, finely diced
1 15 oz can chickpeas, drained and rinsed
1/4 c slivered almonds
2 Tbsp nutritional yeast
1 lemon, zested
Handful Italian flat leaf parsley, minced
1 tsp crushed red pepper
Kosher salt and fresh cracked pepper, to taste
Lemon Garlic Dressing
1/4 c extra virgin olive oil
1 Tbsp white balsamic vinegar
1 lemon, juiced
2 cloves garlic, finely minced
1 Tbsp agave
1/4 tsp dried basil
1/4 tsp dried oregano
Kosher salt and fresh cracked pepper, to taste
Directions
Bring a pot of water to a boil. Season the water generously with Kosher salt. Boil orzo according to package instructions for al dente. Drain the orzo in a fine mesh sieve, and rinse well with cold water. Rinse again periodically while prepping the rest of the salad to keep it from clumping together.
To a large mixing bowl, add cucumber, tomatoes, red onion, chickpeas, almonds, nutritional yeast, lemon zest, crushed red pepper, parsley, Kosher salt, and fresh cracked pepper. Add cooked orzo and stir to combine.
In a glass measuring cup, combine olive oil, white balsamic vinegar, lemon juice, garlic, agave, basil, and oregano. Adjust with salt and pepper to taste. Whisk vigorously, and pour over salad. Mix until dressing is evenly coating the salad. Chill before serving.
