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    Vegan Lemony Orzo with Asparagus and Chickpeas

    July 11, 2019

    A wonderfully light summer dish that can be served as a meal or side. We served ours over extra orzo for a refreshing yet filling meal.

    Vegan Lemony Orzo with Asparagus and Chickpeas

     

    Ingredients

    1 cup dry Orzo pasta

    1 bunch asparagus, lightly steamed and chopped in to 2 inch pieces (I steam mine in the microwave)

    1 can chickpeas, drained (I used the smaller sized can)

    1/2 cucumber, peeled and diced

    1/2 onion, diced

    2 cups chopped baby spinach

    1 cup chopped Cilantro (you can sub Parsley)

    For the Dressing:

    1/3 cup water (you can use oil if you prefer, I always use water as I do not like oil)

    1 teaspoon Dijon mustard

    1/2 to 1 tsp maple syrup or more (depends on how sweet you like it)

    Zest of two lemons

    Juice of one lemon

    TONS of pepper and salt for seasoning (omit salt if you are salt free)

    Directions:

    Prepare the Orzo according to package directions. Drain and let cool.

    In a large bowl combine chickpeas, cucumber, onion, asparagus, spinach and cilantro. Gently toss.

    Combine all the ingredients for the dressing in a small bowl. Use the zest of only one lemon for the dressing. Whisk together, adjust pepper, salt and maple syrup. We used TONS of pepper!

    Add the cooled Orzo and dressing to the salad mixture and toss well. Top with extra lemon zest! You can also sprinkle on Nutritional Yeast for extra health benefits and great taste.

    Enjoy!

    Print
    Vegan Lemony Orzo with Asparagus and Chickpeas
    Author: Gay Van Beek for Canterbury Cottage Designs
    Ingredients
    Ingredients
    • 1 cup dry Orzo pasta
    • 1 bunch asparagus lightly steamed and chopped in to 2 inch pieces (I steam mine in the microwave)
    • 1 can chickpeas drained (I used the smaller sized can)
    • 1/2 cucumber peeled and diced
    • 1/2 onion diced
    • 2 cups chopped baby spinach
    • 1 cup chopped Cilantro you can sub Parsley
    For the Dressing:
    • 1/3 cup water you can use oil if you prefer, I always use water as I do not like oil
    • 1 teaspoon Dijon mustard
    • 1/2 to 1 tsp maple syrup or more depends on how sweet you like it
    • Zest of two lemons
    • Juice of one lemon
    • TONS of pepper and salt for seasoning omit salt if you are salt free
    Instructions
    Directions:
    1. Prepare the Orzo according to package directions. Drain and let cool.
    2. In a large bowl combine chickpeas, cucumber, onion, asparagus, spinach and cilantro. Gently toss.
    3. Combine all the ingredients for the dressing in a small bowl. Use the zest of only one lemon for the dressing. Whisk together, adjust pepper, salt and maple syrup. We used TONS of pepper!
    4. Add the cooled Orzo and dressing to the salad mixture and toss well. Top with extra lemon zest! You can also sprinkle on Nutritional Yeast for extra health benefits and great taste.

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