Zesty orzo, protein-rich chickpeas, crisp veggies, and tangy lemon dressing for a wholesome Mediterranean bowl.
# Components:
→ Pasta & Legumes
01 - 1 cup dry orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 2 cups baby spinach, roughly chopped
06 - 1/4 red onion, thinly sliced
→ Lemon Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 1 large lemon, zested and juiced
09 - 1 clove garlic, finely minced
10 - 1 teaspoon honey or maple syrup
11 - 1/2 teaspoon dried oregano
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 1/4 cup feta cheese, crumbled (optional)
14 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Boil a medium pot of salted water. Add orzo and cook until al dente, approximately 8-10 minutes. Drain and reserve.
02 - In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, honey or maple syrup, dried oregano, salt, and pepper. Whisk until emulsified.
03 - In a large bowl, combine the drained chickpeas, halved cherry tomatoes, diced cucumber, chopped baby spinach, and sliced red onion.
04 - Add the warm, cooked orzo to the bowl containing the vegetables and chickpeas. Pour the prepared lemon dressing over the mixture.
05 - Gently toss all ingredients to ensure even coating with the dressing. Divide the mixture among four serving dishes. Garnish with crumbled feta cheese (if using) and chopped fresh parsley. Serve immediately or chill for a cold salad.
