Roasted Vegetable Orzo Salad (With hummus dressing!)
This warm and delicious orzo salad will be a crowd pleaser that your guests are sure to love.
Servings 6
Calories 439kcal
Cost $14
Equipment
Ingredients
- 3 cups orzo cooked
- 1 bell pepper diced red
- 3 carrots diced large
- ½ cauliflower head of chopped
- 1 zucchini cubed
- 1 red onion diced
- 1 15 oz can chickpeas rinsed and drained
- ½ cup vegan feta
- 2 tablespoon olive oil
- salt
- pepper
- garlic powder
hummus dressing
- ½ cup hummus
- 2 tablespoon lemon
- 1 tablespoon water
- 2 tablespoon olive oil
- garlic powder
- salt
- pepper
Instructions
- Preheat oven to 425 F
- Chop up the vegetables and put them on a baking sheet. Toss in olive oil and spices. Cook for 30 minutes.
- While the veggies are in the oven, cook the orzo.
- Drain and rinse the chickpeas. Then, warm up the chickpeas in a microwave safe bowl for one minute with a little bit of olive oil, salt, and pepper mixed in.
- Once the orzo is finished, strain and add a little bit of olive oil to keep the orzo from clumping.
- In a large bowl, add the roasted veggies, chickpeas and orzo.
- Make the dressing by mixing all ingredients together. Pour the dressing into the bowl with all of the ingredients.
- Mix it all up and garnish with parsley.
- Enjoy!
Notes
- Have extra orzo? Add some olive oil to it before storing it so it does not end up in a clump.
- Store in the fridge up to 4 days.
- Extra dressing leftover? Store in a container in the fridge up to a week.
- You can eat this warm or cold the next day.
- Furthermore, feel free to make a double batch of the dressing if you like it saucier.
Nutrition
Serving: 1g | Calories: 439kcal | Carbohydrates: 69g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 122mg | Potassium: 616mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5789IU | Vitamin C: 60mg | Calcium: 57mg | Iron: 2mg
