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Orzo Salad

orzo salad
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Ingredients

For the dressing:

  • The zest from 2 lemons
  • 1/4 cup + 1 Tbsp [75 g] freshly squeezed lemon juice, from about 1 lemon
  • 3 Tbsp [40 g] extra virgin olive oil
  • 2 tsp [10 g] mustard
  • 1/2 Tbsp [10 g] honey or maple syrup
  • 1 large garlic clove, crushed through a press
  • 1/2 tsp [3 g] salt
  • 1/4 tsp black pepper

For the salad:

  • 1 cup [195 g] orzo*, cooked according to the package, drained and rinsed
  • 3/4 cup [105 g] pitted Castelvetrano/Sicilian olives**, sliced in half
  • Half a pint [150 g] cherry tomatoes, sliced in half
  • 1 large Persian cucumbers, diced [total 130 g]
  • 1 15.5 oz [440 g] can chickpeas, drained and rinsed
  • 1/2 of 1 small red onion, sliced thinly
  • 1/2 cup [20 g] chopped parsley, plus more for garnish
  • 1/4 cup [30 g] finely chopped roasted salted almonds
  • 1/4 cup pecorino romano or parmesan (omit to make this vegan)

Instructions

For the dressing:

  1. Zest your lemons before juicing.
  2. In a jar or small mixing bowl, shake or whisk together the lemon zest, juice, olive oil, mustard, honey or maple syrup, garlic, salt, and pepper. Set aside.

For the salad:

  1. In a large mixing bowl, combine the cooked orzo, olives, cherry tomatoes, cucumbers, chickpeas, red onion, and parsley.
  2. Whisk or shake the dressing one more time and then drizzle over the ingredients. Toss together, then optionally move to a serving bowl. Sprinkle with almonds, cheese (if using), and extra parsley. Scoop from the bottom while serving to make sure any pooled dressing is evenly distributed.

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Notes

* Note that this 1 cup [195 g] is before cooking.

** If you hate olives, feel free to replace them with extra tomatoes.

Find it online: https://cardamomandtea.com/51388/orzo-salad/