Orzo Salad with Oil-Free Pesto
Ingredients
- 4 ounces orzo ( 1/4 packet)
- 1 15 ounce can chickpeas, drained and rinsed
- 1 pint cherry tomatoes, halved
- 3 small carrots, cut into 1/2 -inch rounds
- 2 cups salad leaves
Pesto
- 1/3 cup aquafaba
- 3 cups fresh basil leaves
- 2 cups spinach leaves
- 1/3 cup raw walnuts
- 1/2 cup nutritional yeast
- 2 tablespoons fresh lemon juice, plus more to taste
- 2 garlic cloves
- Salt and freshly ground black pepper to taste
Preparation
Preheat the oven to 450ºF.
Cook the orzo according to the packet directions until al dente and rinse under cold water to cool.
Optionally, rub the chickpeas between two dish towels to remove as many skins as possible.
Place the chickpeas on a large, non-stick rimmed baking sheet and roast for 15 minutes. Change the oven setting to broil and cook for an additional 2 minutes, or until crispy and browned. Transfer to a bowl and set aside to cool.
Meanwhile, place the aquafaba, basil, spinach, walnuts, nutritional yeast, lemon juice, and garlic in a high-speed blender and blend until smooth. Season with salt and pepper to taste. If the pesto is warm, refrigerate for 5 minutes.
In the bowl with the roasted chickpeas, add the orzo, cherry tomatoes, carrots, and salad leaves. Mix in the desired amount of pesto and combine well. Season with salt and pepper and adjust lemon juice to taste.
Tips
Refrigerate any remaining pesto in an airtight container for up to 2 days.
