Lemon Orzo Chickpea Salad
Ingredients
Lemon garlic dressing
- 1/4 cup extra virgin olive oil
- 1 tbsp white balsamic vinegar
- Juice of one lemon
- 1-2 cloves garlic
- 1 tbsp agave syrup
- 1/4 tsp dry basil
- 1/4 tsp dry oregano
- Salt and pepper to taste
Orzo salad
- 1 1/2 cups dry orzo
- 1/2 medium cucumber
- 1/4 medium red onion
- 1 cup cherry tomatoes
- 1/4 cup sliced almonds
- 2 tbsp nutritional yeast
- 1 can chickpeas
- Handful parsley
- Zest of one lemon (optional)
- 1 tsp red pepper flakes (optional)
Preparation
Combine olive oil, white balsamic vinegar, lemon juice, garlic, agave syrup, basil, and oregano in a small bowl or jar for the dressing and adjust with salt and pepper to taste.
Cook the orzo according to package instructions, drain without rinsing, and set aside while preparing the remaining ingredients.
In a large bowl, add the cooked orzo, cucumber, red onion, cherry tomatoes, sliced almonds, nutritional yeast, chickpeas, parsley, lemon zest, and red pepper flakes.
Pour the dressing over the salad and toss to coat and mix well.
Adjust salt and pepper to taste and serve, preferably after chilling in the refrigerator for at least one hour to allow flavors to meld.
