This veggie filled pasta salad makes the perfect side dish, but it’s also a wonderful lunch option. There’s chickpeas added in for protein, and my favourite part is the baked pita chips that are added on top. Enjoy!
Ingredients
1 (340 g) box of orzo pasta
1 (540 ml) can chickpeas -drain the liquid and rinse
1/3 cup canola oil
Juice from one large lemon
Juice from two medium limes
1 tsp Dijon mustard
1 tsp finely grated ginger
2 garlic cloves-finely grated
Salt and black pepper to taste
1 (255 g) container coloured cherry tomatoes or grape tomatoes -cut in half (I like to use half of each)
3 mini cucumbers -sliced
2 celery stalks -diced
3 scallions -sliced
Roughly chopped fresh parsley
Pita
Directions
- Bring a pot of salted water to a boil and add in the orzo.
- Taste the orzo as it cooks so you don’t overcook it.
- Put the orzo in a strainer and rinse the orzo with cold water. Drain well.
- Place the orzo in a large bowl and toss with some canola oil so the orzo doesn’t stick together.
- Put the drained chickpeas on paper towels to soak up any excess liquid.
- In a separate bowl, whisk together the oil, lemon juice, lime juice, Dijon mustard, ginger, garlic, salt, and black pepper.
- Add the chickpeas, dressing, veggies, and parsley to the orzo. Mix well.
- Cover and place in the fridge.
- Pre-heat the oven to 350 degrees F.
- Line a large cookie sheet with tin foil.
- Cut the pita into strips.
- Place on the cookie sheet in a single layer.
- Bake till crispy. This won’t take long.
- Break up the pita.
- Top the orzo salad with pita chips when serving.
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