Asparagus Artichoke Arugula Salad with Orzo
Ingredients
- 1 cup uncooked orzo
- 1 15 oz. can chickpeas, drained and rinsed
- Avocado oil and seasonings for cooking chickpeas and asparagus (see directions)
- 1/2 bunch asparagus, diced, tough bottoms trimmed off
- 1/2 cup pitted mixed Greek olives, whole or coarsely chopped
- 1/2 cup finely chopped sun-dried tomatoes
- 3/4 cup marinated artichoke hearts, chopped
- 1 pint cherry tomatoes, halved
- 1/3 vegan feta, crumbled
- 4 oz. arugula
Dressing
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice (from 1/2 lemon)
- 1 tbsp Dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp agave nectar (optional)
- 1/4 cup finely chopped fresh parsley
Preparation
Cook orzo according to package directions for al dente, drain and rinse in cool water.
In a pan on medium heat, add asparagus and 1 teaspoon oil, 1/4 teaspoon each kosher salt and black pepper; stir, cook 2-3 minutes until fork tender, then transfer to a bowl.
In the same pan, add chickpeas, 1 teaspoon oil, 1/4 teaspoon each paprika, kosher salt, black pepper, and garlic powder; cook 2-4 minutes until warmed, stirring to combine, then transfer to a bowl.
Add all dressing ingredients to a bowl and whisk together until combined.
Add arugula to a large mixing bowl.
Add tomatoes, chickpeas, asparagus, sun-dried tomatoes, artichokes, feta, olives, orzo, and dressing; stir well and serve.
