Vegan Orzo Salad
A delicious, fresh and bright Vegan Lemon Orzo Salad with Chickpeas. Ready in under 30 minutes and bursting with fresh Veggies and Herbs. The perfect lunchbox meal!
- 8 oz Dry Orzo Pasta 250g
- 1 can Chickpeas drained
- 1 medium Cucumber diced
- 1/2 Red Onion diced finely
- 2 bunches Asparagus lightly steamed and chopped into 2 inch pieces
- 2 cups Baby Spinach roughly chopped
- 1 cup Parsley roughly chopped
For The Dressing:
- 1/3 cup Extra Virgin Olive Oil
- 1 teaspoon Dijon Mustard
- 1 lemon zest
- 1 lemon juiced
- 1 1/2 teaspoons Maple Syrup
- 1 teaspoon salt to taste
- 1/2 teaspoon pepper
Prepare your Orzo according to instructions on the packaging. Once cooked, drain and let cool for 10 minutes.
Meanwhile, in a bowl, combine your Chickpeas, Cucumber, Red Onion, Asparagus, Baby Spinach and Parsley. Mix gently.
Add cooled Orzo to the bowl, and gently mix to incorporate all ingredients.
To prepare dressing, combine all ingredients in a bowl. Whisk well until you achieve a homogenous dressing.
Dress your Orzo and Veggies with dressing, and toss gently to combine.
Check for seasoning, and serve immediately.
Leftovers can be kept in an air-tight box in the fridge for up to 1 week.
Serving: 1servingCalories: 242kcalCarbohydrates: 17gProtein: 7gFat: 19gSaturated Fat: 3gSodium: 623mgPotassium: 761mgFiber: 7gSugar: 8gVitamin A: 4417IUVitamin C: 56mgCalcium: 114mgIron: 7mg