Description
A delightful salad combining vibrant flavors of sun-dried tomatoes, chickpeas, and creamy pesto, perfect for cozy autumn meals.
Ingredients
Scale
- 6 oz orzo pasta
- 3 heaping tbsp pesto (dairy-free if vegan)
- 1 tbsp extra virgin olive oil
- 1/2 cucumber (diced)
- 1/3 cup sun-dried tomatoes (julienne, in oil)
- 1/3 cup feta (dairy-free if vegan)
- 1 cup arugula
- 1 cup chickpeas (drained and rinsed)
- 2–3 tbsp parsley (chopped)
- 1/2 lemon (juiced)
- Salt and pepper to taste
Instructions
- Cook the orzo according to the package instructions until al dente.
- While the orzo is cooking, dice the cucumber and chop the parsley.
- Once cooked, drain the orzo and rinse it under cold water.
- In a large bowl, combine the cooked orzo with pesto, olive oil, cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and lemon juice.
- Gently mix until well combined.
- Taste and season with salt and pepper as desired.
- Chill in the fridge for an hour or serve immediately.
Notes
This salad tastes even better the next day! Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg