Greek-Inspired Vegan Orzo Salad
This Greek Inspired orzo salad recipe is the perfect summery meal. The lemon and herb infused orzo paired with the tangy olives, fresh cherry tomatoes, and crunchy cucumbers will transport you to a Greek island. As a bonus, this beauty comes together in 20 minutes. It has a little California twist with added avocado which gives this orzo salad a fusion edge I think you'll love just as much as I do.
Equipment
- 1 bowl, 1 pot
Ingredients
- 1 pound orzo
- 4 each persian cucumbers chopped
- 1 pint cherry tomatoes halved
- ½ ea red onion chopped
- 10 ea calamata olives pitted and halved
- 1 ea avocado sliced
- 2 tbsp extra virgin olive oil
- 2 tsp pure maple syrup
- 2 ½ each lemons squeezed
- 1 pinch dry italian seasoning
- 1 pinch salt and black pepper to taste
- 15 oz chickpeas use canned, drained and rinsed
Instructions
- Cook orzo pasta as directed, rinse with cold water and drain.
- Put Orzo in a large mixing bowl and add olive oil, pure maple syrup and the juice of lemons. Mix with hands to distribute evenly throughout pasta
- Add drained chickpeas Persian cucumbers, halved cherry tomatoes, red onion and calamata olives to bowl, salt lightly, drizzle with Extra Virgin Olive oil, a pinch of dried Italian seasoning and a few grinds of black pepper then mix into orzo with hands.
- Top with salted sliced avocado and a squeeze of lemon