Orzo-Chickpea Salad
- 150
g
Orzo
- 0.5
cucumbers
- 0.5
red onions
- 100
g
cherry tomatoes
- 25
g
sliced almonds
- 260
g
chickpeas (cooked)
Dressing
- 1
lemon
- 2
Tbsp
yeast flakes (optional)
- 1
Tbsp
chili flakes
- 30
ml
olive oil
- 1
Tbsp
balsamic vinegar
- 2
cloves garlic
- 1
Tbsp
Agave syrup (1)
- 1
Tbsp
fresh basil
- 0.5
Tbsp
dried oregano
- 1
Tbsp
parsley
- 1
tsp
salt or to taste
- 1
Tbsp
pepper or to taste
- Cook Orzo
- Crush garlic into paste, juice lemon and grate lemon peel
- Combine all ingredients for the dressing and mix well
- Dice cucumber and red onion
- Combine all ingredients and let rest in the fridge for at least 1h
Notes
(1) alternatively use sugar or honey