Orzo Salad with Oil-Free Pesto

Name: Orzo Salad with Oil-Free Pesto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: • 4 ounces orzo (¼ packet); • 1 15-ounce can chickpeas, drained, and rinsed (reserve 1/3 cup of can liquid/aquafaba); • 1 pint cherry tomatoes, halved; • 3 small carrots, cut into ½-inch rounds; • 2 cups salad leaves; • 1/3 cup aquafaba; • 3 cups fresh basil leaves; • 2 cups spinach leaves; • 1/3 cup raw walnuts; • ½ cup nutritional yeast; • 3 tablespoons fresh lemon juice, plus more to taste; • 2 garlic cloves; • Salt and freshly ground black pepper to taste

5 steps

Prep:5minCook:25min

This recipe for Orzo Salad with Oil-Free Pesto is a complete meal with protein, heathy fats, grains, and lots of veggies. The oil-free pesto is very versatile. Try adding it to baked tofu or cauliflower, or use it as a spread for sandwiches.

Updated at: Thu, 17 Aug 2023 10:03:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories312 kcal (16%)

Total Fat10.8 g (15%)

Carbs39.4 g (15%)

Sugars7.4 g (8%)

Protein17.5 g (35%)

Sodium368.9 mg (18%)

Fiber11.9 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

4 ouncesorzo

1 x 15 ouncecan chickpeas

drained, and rinsed, reserve 1/3 cup of can liquid/aquafaba

1 pintcherry tomatoes

halved

3carrots

small, cut into 1/2-inch rounds

2 cupssalad leaves

For the oil-free pesto:

⅓ cupaquafaba

3 cupsfresh basil leaves

2 cupsspinach leaves

⅓ cupraw walnuts

½ cupnutritional yeast

3 tablespoonsfresh lemon juice

freshly ground, to taste

Instructions

Step 1

Preheat the oven to 450ºF.

Step 2

Cook the orzo according to the directions on the packet until al dente. Rinse the pasta under cold water for a few minutes to cool before making the salad.(Optional: Rub the chickpeas between two dish towels to remove as many of the skins as possible.)

Step 3

Place the chickpeas onto a large, non-stick rimmed baking sheet and roast for 15 minutes. Change the oven setting to broil and cook for an additional 2 minutes, or until crispy and browned. Transfer the chickpeas to a large bowl. Set aside to cool.

Step 4

Meanwhile, transfer the aquafaba, basil, spinach, walnuts, nutritional yeast, lemon juice, and garlic to a high-speed blender. Blend on high until smooth. Season with salt and pepper. Transfer the pesto to a medium bowl and place in the refrigerator for 5 minutes if the pesto is still warm from blending.

Step 5

Place the orzo, cherry tomatoes, carrots, and salad leaves into the bowl with the roasted chickpeas. Add the desired amount of pesto and mix to combine. Season with salt and pepper. Adjust lemon juice to taste. (Refrigerate any remaining pesto in an airtight container for up to 2 days.)