Orzo Arugula Salad with Chickpeas & Feta
This Orzo Arugula Salad with Chickpeas & Feta is so full of flavor, with seasoned chickpeas, and a hearty and satisfying orzo pasta with red wine vinaigrette. It's perfectly delicious, colorful and nourishing!
Servings: 4 people
Ingredients
- 1/2 lb. dry orzo
- 5 oz. arugula or greens of choice
- 1 pint cherry or grape tomatoes sliced in half
- 3/4 cup marinated artichoke hearts drained and chopped
- 1/2 packed cup finely chopped sun dried tomatoes
- 1/2 medium red onion finely chopped
- 3/4 to 1 cup crumbled vegan feta to taste
- 1/4 cup finely chopped fresh parsley
- 1 15 oz. can chickpeas drained and rinsed
- 2 tsp avocado oil for cooking chickpeas
- 1/4 tsp each paprika, kosher salt, black pepper, and garlic powder for cooking chickpeas
Red wine vinaigrette
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- Juice of 1/2 large lemon
- 1 tbsp Dijon mustard
- 1 tsp agave nectar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Cook orzo according to package directions for al dente, adding 2 tbsp kosher salt to the pasta cooking water as it’s cooking, then drain. Rinse orzo in cool/cold water and drain well.
- Meanwhile, prepare dressing by adding all Red wine vinaigrette ingredients to a bowl and whisking well. Then cook chickpeas in a skillet on medium heat for 3-4 min, adding in the avocado oil and chickpea seasonings. Transfer chickpeas to a bowl and let cool somewhat.
- In a large serving or mixing bowl, add arugula. Top with orzo, cooked chickpeas, tomatoes, artichokes, sun dried tomatoes, red onion feta, parsley and chickpeas. Add dressing right before serving, toss well.