A refreshing vegetarian chickpea salad with savory Mediterranean-inspired flavors. Rinse the orzo with cool water after cooking it so it doesn't wilt the vegetables. To make this recipe vegan, simply omit the feta cheese from the recipe.
1can chickpeas or garbanzo beansrinsed and drained
¾cupcrumbled feta cheese
Instructions
Combine the dressing ingredients in a large bowl, whisking all the ingredients until the oil is emulsified into the juice and vinegar.
Stir in the cooked orzo and rest of the salad ingredients, except for feta cheese, until all the pasta and veggies are covered with the dressing.
If serving warm, toss in the feta and serve right away. If serving cool, let the orzo salad cool in the fridge for 1-2 hours and then toss in the feta cheese before serving.
Notes
1. Salad will last in the fridge for 3-5 days, covered. It will last in the freezer for 1-2 months, covered. Just defrost in the refrigerator for 1-2 days before serving. 2. To make this salad vegan, simply omit the feta cheese from the recipe. To make it gluten free, use a gluten free orzo pasta or another smaller gluten-free shape like farfalle or small shells. 3. As you can see, I used green beans instead of cucumbers since I was out of them. That's ok! Substitutions happen. If you also don't have cucumbers, feel free to sub in green beans, more spinach, or chopped brocolli florets.