Minted Orzo Salad with Chickpeas and Feta Cheese:
Orzo Salad:
8oz organic whole wheat orzo (Delallo)
28oz rinsed, drained organic chickpeas
2oz organic crumbled vegan feta cheese
3/4 cup chopped organic white onion (could also use red)
6 tablespoons chopped organic fresh basil
3/4 cup chopped organic mint leaves
1/2 cup chopped organic celery
Vinaigrette:
1/2 cup organic red wine vinegar
4 tablespoons freshly squeezed lemon juice
1 teaspoon freshly ground organic black pepper
1 organic garlic clove finely minced
1/4 cup organic extra virgin olive oil
3 teaspoons organic agave
Combine all vinaigrette ingredients in blender and pulse until combined, then set aside.
Begin cooking orzo as directed on package. Thoroughly rinse and drain chickpeas and put into large bowl. Chop onion, basil, mint leaves, and celery and add to bowl. Once pasta is cooked completely, rinse gently to cool and remove excess starch (note: only rinse pasta when including in cold dishes such as this one). Once cool, add orzo to bowl with other ingredients and fold ingredients together gently. Next, slowly drizzle vinaigrette over salad while continuing to fold over ingredients until coated. Once coated, top with feta and set any extra vinaigrette aside.
Makes 6 servings. Works as a great side dish to a cleanly prepared protein. Also packs well for an easy to-go lunch.
