Pesto Orzo Pasta Chickpeas (Printer-Friendly)
Vibrant orzo pasta paired with basil pesto, chickpeas, tomatoes, cucumbers and greens in every bite.
# What You’ll Need to Cook:
→ Salad
01 -
275 g dried orzo
02 -
305 g cherry or grape tomatoes, halved
03 -
160 g cucumber, diced
04 -
60 g arugula-spinach mix
05 -
40 g red onion, thinly sliced
06 -
540 ml canned chickpeas, drained and rinsed
07 -
2 tbsp lemon juice
08 -
Salt and freshly ground black pepper, to taste
→ Pesto
09 -
⅓ cup raw pumpkin seeds
10 -
2 garlic cloves
11 -
14 g nutritional yeast
12 -
15 g light miso
13 -
1 tbsp lemon juice
14 -
40 g fresh basil or a mix of 20 g basil and 15 g parsley
15 -
25 g spinach
16 -
⅓ cup extra virgin olive oil
17 -
Salt, to taste
# Steps to Prepare:
01 -
Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, following the package instructions. Stir occasionally. Drain and allow to cool.
02 -
In a food processor, combine pumpkin seeds, garlic, nutritional yeast, miso, lemon juice, basil, parsley, and spinach. Pulse until broken down. With the processor running, gradually pour in olive oil, pausing to scrape down the sides, until blended smooth. Season with salt.
03 -
In a large bowl, combine tomatoes, cucumber, arugula-spinach mix, red onion, chickpeas, lemon juice, cooked orzo, and a pinch of salt and pepper. Mix gently to combine.
04 -
Add the prepared pesto to the bowl and toss thoroughly until all ingredients are evenly coated.
05 -
Serve immediately, garnished with fresh basil leaves, a squeeze of lemon juice, a drizzle of olive oil, and extra cracked black pepper if desired.
# Extra Cooking Tips:
01 -
Lemon juice can be substituted with white or red wine vinegar for a different flavor profile.
02 -
Arugula-spinach mix can be replaced with all arugula, all baby spinach, or even baby kale.
03 -
Leftovers keep well in an airtight container in the refrigerator for up to 4 days.