Lemon Orzo Chickpea Salad (Printable Version)

Fresh lemon orzo with chickpeas, crunchy veggies, and vibrant dressing. Easy to prepare and bursting with flavor.

# Ingredients:

→ Orzo Salad

01 - 225 g dry orzo
02 - 1/2 medium cucumber, deseeded and cubed
03 - 1/4 medium red onion, finely diced
04 - 150 g cherry tomatoes, halved
05 - 25 g sliced almonds
06 - 2 tbsp nutritional yeast
07 - 400 g canned chickpeas, rinsed and drained
08 - Handful fresh parsley, finely chopped
09 - Zest of 1 lemon (optional)
10 - 1 tsp red pepper flakes (optional)
11 - Sea salt, to taste
12 - Black pepper, to taste

→ Lemon Garlic Dressing

13 - 60 ml extra virgin olive oil
14 - 1 tbsp white balsamic vinegar
15 - Juice of 1 lemon
16 - 1–2 cloves garlic, crushed
17 - 1 tbsp agave syrup
18 - 1/4 tsp dried basil
19 - 1/4 tsp dried oregano
20 - Sea salt, to taste
21 - Black pepper, to taste

# Steps:

01 - Bring a pot of salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain without rinsing, then set aside.
02 - Combine extra virgin olive oil, white balsamic vinegar, lemon juice, crushed garlic, agave syrup, dried basil, dried oregano, salt, and pepper in a bowl or jar. Whisk or shake until emulsified. Adjust seasoning to taste.
03 - Place the cooked orzo in a large mixing bowl. Add cucumber, red onion, cherry tomatoes, sliced almonds, nutritional yeast, chickpeas, parsley, lemon zest, and red pepper flakes if using. Pour the dressing over the salad.
04 - Gently toss the salad until all ingredients are well coated. Adjust salt and pepper as needed. For optimal flavor, chill in the refrigerator for at least 1 hour before serving.

# Notes:

01 - Salt the orzo cooking water generously to enhance the final flavor.
02 - Do not rinse the orzo after draining; retained starch helps the dressing adhere.
03 - Chill the salad before serving to allow flavors to meld for the best result.
04 - For a gluten-free option, substitute orzo with quinoa, gluten-free orzo, or chickpea-based rice.
05 - Maple syrup can replace agave as a sweetener, and almonds can be swapped for pepitas, hemp hearts, or sunflower seeds.

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