Lemon Orzo Salad

This bright and fresh lemon orzo salad is packed with fresh vegetables, orzo pasta, vegan feta cheese, and topped off with an easy homemade red wine vinaigrette.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by finely dicing up 1 cup of red onion, 1 cup of cucumber, 1 cup of grape tomatoes, 1/4 cup of basil, and 1/4 cup of parsley. Trust me, this is the most tedious part and the rest of this recipe is fairly simple!

Step 2

Open the can of chickpeas, strain the liquid out, and rinse them with water.

Step 3

Then bring a large pot of water to a boil and cook 2 cups of orzo for the amount of time your package states. Normally it should take about 7-8 minutes.

Step 4

While the orzo cooks, make the salad dressing. To a medium-size bowl add 2/3 cup of olive oil, 1/3 cup of red wine vinegar, 1/4 cup of lemon juice, 2 teaspoons of maple syrup, 1 tablespoon of nutritional yeast, 1/2 teaspoons of salt, and 1/8 teaspoon of cracked black pepper. Mix together.

Step 5

Pour the cooked orzo into the strainer and rinse it with cold water until it's fully cooled down.

Step 6

Add the orzo to a large bowl. Then add in all the diced vegetables, chickpeas, 1 cup of vegan feta cheese, and all of the dressing. Mix together and enjoy!

Step 7

Keep it in an airtight container in the fridge for up to 3 days. Best enjoyed immediately or the next day.

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