Vegan Chickpea And Orzo Salad Recipes

MEDITERRANEAN CHICKPEA AND ORZO SALAD

Steps:

• Cook orzo (1 cup) in boiling water with 1 teaspoon of the salt until al dente.
• Drain and return to pot, and stir with 1 tablespoon olive oil and greens. Allow greens to wilt from the heat of the pasta, stirring occasionally. Allow mixture to cool for at least ten minutes.
• Meanwhile, whisk together the remaining 3 tablespoons olive oil, remaining 1 teaspoon salt, minced garlic clove, and lemon juice to make the dressing in the bottom of a large bowl
• Add the remaining ingredients and cooled orzo mixture, to the bowl with the dressing and toss to coat.
• If you have time, allow salad to sit for at least thirty minutes (or overnight) in the fridge before serving to allow flavors to marry.
• Serve drizzled with extra olive oil.

VEGAN CHICKPEA AND ORZO SALAD

Steps:

• In a medium saucepan over medium-high heat, combine the chickpeas with enough water to cover. Bring to a boil, then reduce the heat and simmer until the chickpeas are tender, about 25 minutes. Drain and rinse the chickpeas with cold water and refrigerate until ready for use.☞TESTER TIP: Boiling the chickpeas does make them more tender and it will cause the skins to loosen. For a prettier presentation, remove and discard the skins after draining the chickpeas.
• Bring a large saucepan of salted water to boil. Add the orzo and cook according to the package directions. Drain and pour into a medium bowl. Chill in the refrigerator until ready for use.
• In a small bowl, combine the olive oil and lemon juice.
• In a large bowl, combine the chilled orzo, chickpeas, red onion, cucumber, tomatoes, if using, and olives, if using. Drizzle over the dressing and toss to combine.
• Top with basil and any other fresh herbs, if desired. Season to taste with salt, pepper, additional lemon juice, and lemon zest.

ORZO SALAD WITH CHICKPEAS & CHERRY TOMATOES

Steps:

• Cook the orzo according to package directions. I strongly suggest adding a couple teaspoons of salt or so to the water for extra flavor.
• Throw the orzo into a large bowl with the tomatoes, onion, drained garbanzo beans, basil, and mint.
• In a small bowl, make the vinaigrette: Whisk together the vinegar, lemon juice, honey, salt, and olive oil.
• Pour the vinaigrette over the orzo, veggies, and herbs, and toss gently until well incorporated.
• Season to taste with kosher salt and fresh ground pepper.
• Great when served at room temperature, but also refreshing served chilled.