Lemon Orzo Chickpea Salad
Ingredients
- 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 of chopped parsley, minced
- Zest of one lemon (optional)
- 1 tsp red pepper flakes (optional)
- Salt and pepper to taste
Lemon Garlic Dressing
- 1/4 cup extra virgin olive oil
- 1 tbsp white balsamic vinegar
- Juice of one lemon
- 1-2 cloves garlic, finely minced
- 1 tbsp agave syrup
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- Salt and pepper to taste
Preparation
Cook the orzo according to the package instructions. Drain the orzo and set it aside.
Prepare the lemon garlic dressing by combining olive oil, white balsamic vinegar, lemon juice, garlic, agave syrup, dried basil, and dried oregano in a small bowl or jar. Adjust the seasoning with salt and pepper to taste.
In a large bowl, combine the cooked orzo, cucumber, red onion, cherry tomatoes, sliced almonds, nutritional yeast, chickpeas, parsley, lemon zest (if using), and red pepper flakes (if using).
Pour the lemon garlic dressing over the salad and toss everything together to coat and mix the ingredients well.
Adjust the salt and pepper to taste.
Chill the salad in the fridge for at least an hour to allow the flavors to meld before serving.