Home
Ingredient
Chickpea Orzo Salad
Introduce
Chef :
Rebecca DunsworthChickpea Orzo Salad
A hearty salad that can be made ahead (see comments at the end). Add or subtract different vegetables to your taste.
Ingredient
4 oz
feta crumbles
1 cup (8 oz)
dry) whole wheat orzo pasta, cooked per package directions but substituting chicken bone broth for water
3 tbsp
lemon juice
4 cups
loosely packed arugula
Cooking instructions
* Step 1
Cook the orzo to package directions, substituting chicken bone broth for the water. I toast mine in the skillet before adding fluid. Once cooked, let cool.
* Step 2
Combine first six ingredients in a large bowl (sausage through feta)
* Step 3
In a small bowl, combine pesto, yogurt, and lemon juice.
* Step 4
Add cooled orzo to vegetables, top with yogurt mixture, and stir thoroughly.
* Step 5
If serving right away, divide the arugula into four servings and top with chickpea orzo mix.
If making ahead, do not add the arugula until ready to serve to keep it from getting soggy. Enjoy!
Note: if there is a photo you can click to enlarge it
Tag
Hillshire Farm Roasted Garlic Chicken Smoked Sausage, cut into bite size pieces (kielbasa also works if you don’t mind the fat content)
chickpeas, rinsed and drained thoroughly
small can corn, drained thoroughly
large or 3 small zucchini, chopped into bite size pieces
medium tomato, chopped into bite size pieces
feta crumbles
dry) whole wheat orzo pasta, cooked per package directions but substituting chicken bone broth for water
non-fat plain Greek yogurt
prepared basil pesto sauce (Classico and Prego both make nut free options if you deal with allergies)
lemon juice
loosely packed arugula
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Copyright © 2024 Cookcic