Lemon Orzo Spring Salad

Ingredients:

• 1 1/2 (260g) cups Orzo, dry
• 1/2 English Cucumber, chopped
• 1/4 Red Onion, finely diced
• 1 cup Cherry Tomatoes, halved
• 1/4 cup (40g) Blanched Almonds, sliced
• 2 tbsp Nutritional Yeast
• 1 1/2 cup (250g) Chickpeas, cooked
• 1 1/2 tsp Dried Parsley
• Zest of one Lemon (optional)
• 1 tsp Red Pepper Flakes (optional)

Dressing:

• 1/4 cup (60ml) Extra Virgin Olive Oil
• 1 tbsp White Balsamic Vinegar
• Juice of one Lemon
• 2 Garlic Cloves, crushed
• 1 tbsp Agave Syrup
• 1/4 tsp Rubbed Sweet Basil
• 1/4 tsp Oregano Rubbed
• Salt and Pepper, to taste

Directions:

1. Cook Orzo- Bring 3L of water to a rolling boil. Add a pinch of salt and orzo. Return to boil. Cook for 7-9 minutes stirring occasionally. Drain the orzo. Set orzo aside.
2. Prepare Dressing- In a small bowl, whisk together olive oil, white balsamic vinegar, lemon juice, garlic, agave, basil, and oregano. Add salt and pepper to taste.
3. Prepare Salad- In a large bowl add orzo, cucumber, onion, tomatoes, almonds, nutritional yeast, chickpeas, parsley, lemon zest (if using), and red pepper flakes (if using). Pour in the prepared dressing.
4. Toss salad together to coat and mix ingredients well. Allow the salad to chill in the fridge for 1 hour before serving. Serve as a side for picnics, barbeques, or on its own as a light snack.

Note: Store leftovers in the fridge for up to one week.

Prep Time: 15 Minutes
Cook Time: 9 Minutes
Total Time: 24 Minutes
Yield: 8-10 Servings