Orzo Salad with Spicy chickpeas

A light and summery veggie option that is perfect to eat cold. It's also one of the simplest recipes in the whole book. Deli-style, with hot and spicy oven-baked chickpeas coupled up with a refreshing orzo salad.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180°C (160°C fan)

Step 2

Put all the ingredients for the spicy chickpeas into a baking dish, mix well to coat, then bake in the oven for 15 minutes, stirring once. Alternatively, cook in the air fryer at 180°C for 8 minutes.

Step 3

Meanwhile, bring a large saucepan of salted water to boil and cook the orzo for 6-8 minutes until al dente, then drain and rinse under cold water until completely cooled.

Step 4

Transfer the Orzo to a large bowl, then add the oil, lemon juice, red onion, cherry tomatoes, basil, oregano, smoked paprika. Season well, then mix until combined.

Step 5

Transfer the orzo salad to airtight containers, then top with spicy chickpeas.

Step 6

Store in the fridge for up to 4 days.