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Lemon Orzo Chickpea Salad

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 This Lemon Orzo Chickpea Salad is a fresh, zesty, and protein-packed salad perfect for spring and summer. With vibrant veggies, hearty chickpeas, and a lemon garlic dressing, it’s an easy vegan meal or side dish you’ll make on repeat!

Ingredients

Produce:

  • 1 cup cherry tomatoes, halved

  • 1/2 medium cucumber, diced

  • 1 can chickpeas, drained and rinsed

  • 1 clove garlic, minced

  • Zest and juice of 1 lemon

  • 1/4 red onion, thinly sliced

  • 1 handful fresh parsley, chopped

Dry Herbs & Spices:

  • 1/4 teaspoon dried basil

  • 1/4 teaspoon dried oregano

  • 1 teaspoon red pepper flakes (optional)

  • Salt and pepper, to taste

Pasta & Grains:

  • 1 1/2 cups dry orzo pasta

Condiments & Liquids:

  • 1 tablespoon agave syrup

  • 1 tablespoon white balsamic vinegar

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons nutritional yeast

Nuts & Seeds:

 

  • 1/4 cup chopped almonds (or slivered)

Instructions

  1. Cook orzo according to package instructions. Drain and rinse with cold water to cool. Set aside.

  2. In a small bowl, whisk together olive oil, lemon juice and zest, minced garlic, agave syrup, white balsamic vinegar, basil, oregano, red pepper flakes, salt, and pepper to make the lemon garlic dressing.

  3. In a large mixing bowl, combine orzo, chickpeas, tomatoes, cucumber, red onion, parsley, and almonds.

  4. Drizzle with the lemon garlic dressing and toss to coat.

  5. Sprinkle in nutritional yeast and mix again. Adjust seasonings to taste.

  6. Chill in the refrigerator for 15–30 minutes if desired, then serve.

Notes

  • To make it nut-free, omit almonds or use sunflower seeds.

  • This salad can be prepped ahead and stored in the fridge for 3–4 days.

  • Add avocado, olives, or feta (if not vegan) for extra flavor.

Find it online: https://yumfoodusa.com/lemon-orzo-chickpea-salad/