Vegan Mediterranean Orzo Salad

• Vegan

• Produce

  • 1 tsp Basil, dried
  • 1 pint Cherry or grape tomatoes
  • 1 15 oz can Chickpeas
  • 1 Cucumber, medium
  • 1 tsp Garlic powder
  • 1 tsp Oregano, dried
  • 1 Red onion, medium

• Condiments

  • 1/2 cup Olives

• Pasta & Grains

  • 10 oz Orzo, dry

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 4 tbsp Red wine vinegar

Found on pumpkinandpeanutbutter.com

Ingredients

• 10oz dry orzo (I used whole wheat)
• 1 medium cucumber, sliced
• 1 Medium red onion, diced
• 1 pint cherry or grape tomatoes, quartered
• 1/2 cup sliced olives
• 1 15 oz can of chickpeas, drained and rinsed
• for garnish: freshly chopped parsley
• 1/4 cup extra virgin olive oil
• 4 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• salt and pepper, to taste

Directions

• Boil a large pot of water and add in the orzo. Turn down to a simmer and cook according to box directions. Drain and set aside.
• While pasta is cooking, chop vegetables and combine them all in a large bowl: tomatoes, cucumbers, red onion, olives, and chickpeas. Stir in the orzo once it is drained and cooled.
• Whisk together the dressing: olive oil, red wine vinegar, oregano, basil, garlic, and salt and pepper. Pour over the salad and toss to coat. Add any additional salt and pepper needed, then top with a generous amount of chopped parsley. Serve warm or cold!