This delicious, eggs-free and nuts-free orzo salad with balsamic vinaigrette is a light yet satisfying lunch option. It’s packed with nutritious ingredients like black olives, chickpeas, feta cheese and orzo pasta.
Special diets: Vegetarian | eggs-free | nuts-free |
️Allergens: not vegan | soy | gluten | lactose |
⏱ 22 mins – easy
🍽 6 servings – 258 kcal per serving
|
Serving
138g |
Fat
13g |
Sat. fat
4g |
Sodium
751mg |
|
Carbs
26g |
Fibers
3g |
Sugars
5g |
Proteins
9g |
INGREDIENTS
- ½ tsp salt
- ¼ cup balsamic vinegar
- 1½ tsp dried basil
- 1½ tsp dried oregano
- 2 tbsp yellow mustard
- 1½ tbsp olive oil
- 3 cloves of garlic
- 1 cup orzo pasta
- ½ cup black olives
- 1 tomato
- 8 oz chickpeas
- 6 oz feta cheese
TOOLS
- 1 knife
- 2 bowls
- 1 wooden spoon
- 1 colander
- 1 saucepan
- 1 whisk
STEPS
Peel and mince garlic. Then, chop tomatoes and black olives.
Rinse and drain chickpeas in a colander.
Chop feta cheese.
Combine balsamic vinegar, dried basil, dried oregano, yellow mustard, olive oil, and garlic in a bowl with a whisk to get vinaigrette.
Heat 4 cups of water with a tsp of salt in a saucepan for 2 minutes. Add orzo pasta and cook for 8 minutes. Turn off the heat to get cooked orzo pasta.
Transfer drained chickpeas to a bowl.
Drain cooked orzo pasta in a colander.
Combine pasta, tomatoes, olives, and feta cheese in a bowl. Drizzle with vinaigrette and stir with a wooden spoon.
It’s ready to be served !
