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Vegan Lemony Orzo with Asparagus and Chickpeas
Author: Gay Van Beek for Canterbury Cottage Designs
  • 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
  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.