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 F convect or fan and boil water in a large pot for the orzo.
When water is boiling, add orzo and salt if desired, then cook according to package directions and drain.
Meanwhile, drain and rinse chickpeas, dry them with a kitchen towel, and spread 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, place it in a mixing bowl or serving dish. Add the dressing, roasted peppers, chopped parsley, and shallot, then stir to combine. Serve topped with olives, roasted chickpeas, and vegan feta.
