Greek pasta salad
, 22 min, Serves 2–4
A chilled orzo salad with chickpeas, tomatoes, olives, artichokes and fresh herbs, dressed with lemon and olive oil.
| prepCook orzo in plenty of lightly salted water, drain and cool completely. | ||
| 60 ml extra virgin olive oil | Whisk dressing until homogenous | Stir dressing through, season to taste |
| 1 juicy lemon, zest and juice (about 4 tbsp) | ||
| 3 tbsp nutritional yeast (optional but recommended) | ||
| 7 ml maple syrup or sugar | ||
| 1 garlic clove, grated finely or ½ tsp garlic powder | ||
| salt & pepper, to taste; mild chilli flakes, to taste (optional) | ||
| 200 g orzo (GF if needed) | Combine all salad ingredients in a bowl | |
| 400 g cooked chickpeas, drained | ||
| ½–1 red onion, diced finely | ||
| 400 g cherry tomatoes, halved | ||
| 100 g baby spinach, roughly chopped | ||
| 15 Kalamata olives, pitted and quartered | ||
| 100 g grilled artichokes, cut into wedges | ||
| fresh basil and parsley, finely chopped | ||
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