Vegan Orzo Salad with Roasted Chickpeas
Ingredients
- 1/2 lb. orzo
- 1 15 oz. can chickpeas
- Around 1.5 tsp oil
- Generous dash of salt, pepper and garlic powder
- 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 F convect or fan.
Boil water in a large pot for the orzo. When boiling, add orzo and salt the water if desired. Cook according to package directions and drain.
Meanwhile, drain and rinse the chickpeas and dry them with a kitchen towel. Place on a lined baking tray, drizzle with oil, salt, pepper, and garlic powder, toss, and spread out. Bake for 15 minutes, toss, and bake for another 10 minutes until crisp.
While orzo and chickpeas are cooking, whisk together the dressing ingredients in a bowl.
Once orzo is cooked and drained, transfer to a mixing bowl or serving dish. Add the dressing, roasted peppers, chopped parsley, and shallot, and stir to combine. Serve topped with olives, roasted chickpeas, and vegan feta.
