Vegan Orzo Salad with Roasted Chickpeas
Ingredients
- 1/2 lb. orzo
- 1 15 oz. can chickpeas, drained and rinsed
- Around 1.5 tsp oil for roasting chickpeas
- Generous dash of salt for roasting chickpeas
- Generous dash of pepper for roasting chickpeas
- Generous dash of garlic powder for roasting chickpeas
- 2 tbsp finely chopped fresh parsley
- 1/2 to 1 shallot, finely chopped (to taste)
- 3/4 cup roasted peppers, chopped
- 1/3 cup olives, coarsely chopped
- 1/4 to 1/3 cup crumbled vegan feta (to taste)
Dressing
- Juice of 1 lemon
- 2 tbsp olive oil
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1 tsp dijon mustard
- 2 tsp agave or maple syrup
Preparation
Preheat oven to 400 degrees Fahrenheit on convection or fan setting.
Boil water in a large pot for the orzo.
When water is boiling, add orzo and salt the water if desired.
Cook orzo according to package directions and drain.
Meanwhile, drain and rinse the chickpeas and dry them with a kitchen towel, then place on a lined baking tray.
Drizzle chickpeas with oil, salt, pepper, and garlic powder, toss to coat, and spread out.
Place the tray in the oven.
Bake for 15 minutes, then toss, and bake for another 10 minutes until crisp.
While orzo and chickpeas are cooking, whisk together the dressing in a bowl.
When orzo is done and drained, transfer to a mixing bowl or serving dish, add the dressing, roasted peppers, chopped parsley, and shallot, and stir to combine.
Serve and top with olives, roasted chickpeas, and vegan feta.
