LEMON ORZO CHICKPEA SALAD

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This Lemon Orzo Chickpea Salad is the ideal recipe to start ringing in spring and summer because it's light, colorful, and simple to create. This salad can be prepared in a matter of minutes and is packed with flavor thanks to the zesty lemon-garlic dressing.

Such meals make me think of sunny spring afternoons. Having family meals outside while enjoying the fresh vegetables and sunshine. The lemon orzo chickpea salad feels just like the beginning of spring should—fresh! I'm patient, but we still have some time to wait between changes in the weather. So I'm clinging on to the hope that spring will arrive soon thanks to this salad and the warm bowl of my favorite lemon orzo soup that I alternate with it.

WHY YOU’LL LOVE THIS LEMON ORZO CHICKPEA SALAD

  • Very quick and simple to prepare. While the orzo cooks, the remaining ingredients are placed in a bowl and combined.
  • This dish is vegan and is easy adaptable to be nut-free as well as gluten-free.
  • A fantastic way to use up fresh vegetables and herbs that may be close to expiring in the refrigerator.

LEMON ORZO CHICKPEA SALAD INGREDIENTS

ORZO SALAD

  • 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 chopped parsley, minced
  • Zest of one lemon (optional)
  • 1 tsp red pepper flakes (optional)
  • Lemon Garlic Dressing Recipe
  • 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, crushed
  • 1 tbsp agave syrup
  • 1/4 tsp dry basil
  • 1/4 tsp dry oregano
  • Salt and pepper to taste

INSTRUCTIONS


  1. Orzo should be prepared as directed on the packaging. Do not rinse the orzo after draining it. Just lay it aside while you prepare the other ingredients. 
  2. Get your lemon-garlic dressing ready. Combine olive oil, white balsamic vinegar, lemon juice, garlic, agave nectar, basil, and oregano in a little bowl or jar. Add salt and pepper to taste when necessary. 
  3. Now add the orzo to a big bowl along with the cucumber, onion, tomatoes, almonds, nutritional yeast, chickpeas, parsley, lemon zest, and red pepper flakes. Finally, drizzle your vinaigrette over the entire mixture. 
  4. Toss the items in the salad to thoroughly coat and combine them. Serve after adjusting salt and pepper to taste. I advise chilling for at least an hour in the fridge before serving so that the flavors can fully combine.  

NOTES

  • When preparing orzo, be sure to salt the boiling water thoroughly. The final flavor of your salad will change as a result of this. Add more salt to taste if you think some of the flavors in your salad aren't coming through as strongly. 
  • If you cooked orzo, don't rinse it! By rinsing the orzo, you can remove its starch, which may affect how well the sauce sticks to the pasta. 
  • I do suggest giving this salad at least an hour to thoroughly chill in the fridge if you have the patience to wait a little longer before eating it. The salad will taste its finest as a result of the ingredients being able to properly meld together.


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