Description
This bright and fresh lemon orzo salad is packed with fresh vegetables, orzo pasta, vegan feta cheese, and topped off with an easy homemade red wine vinaigrette.
Ingredients
Units
Scale
- 2 cups orzo, uncooked
- 1 cup red onion, diced
- 1 1/2 cup Persian cucumbers, diced
- 1 1/2 cup grape tomatoes, diced
- 1 cup vegan feta cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 can of chickpeas (1 1/2 cups), drained and rinsed
Lemon Vinaigrette Ingredients:
- 2/3 cups extra-virgin olive oil
- 1/3 cup red wine vinegar
- 1/4 cup lemon juice (2 large lemons)
- 2 teaspoons maple syrup (or agave)
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon of cracked black pepper
Instructions
- Finely dice up a red onion, Persian cucumbers, grape tomatoes, basil, and parsley.
- Open the can of chickpeas, strain the liquid out, and rinse them with water.
- Bring a large pot of water to a boil and cook 2 cups of orzo for the amount of time your package states (about 7-10 minutes). While the orzo cooks, make the salad dressing.
- Lemon Vinaigrette: In a sealable jar, add olive oil, red wine vinegar, lemon juice, maple syrup, nutritional yeast, salt, and cracked black pepper. Cover with a lid and shake well.
- Strain the cooked orzo and rinse it with cold water until it’s completely cooled down.
- To a large bowl, add the orzo, diced vegetables, herbs, chickpeas, 1 cup of vegan feta cheese, and all of the dressing (shake before serving). Mix everything together and enjoy!
- Keep it in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Chopping
