Pesto Orzo Salad with Roasted Vegetables & Chickpeas
Ingredients
Vegan Arugula Basil Pesto Dressing
-
2
cloves
garlic
-
¼
cup
toasted sunflower seeds
-
1
tablespoon
capers
-
1
cup
arugula
-
1
cup
basil leaves
-
2
tablespoons
fresh lemon juice
-
1
tablespoon
light miso
-
½
cup
olive oil
-
to taste
sea salt and ground black pepper
Orzo & Roasted Vegetables
-
1
small
eggplant
-
1
medium
zucchini
-
1
bell pepper
-
1
small
red onion
-
1
cup
cherry tomatoes
-
2
tablespoons
olive oil
-
to taste
sea salt and ground black pepper
-
½
lb
orzo pasta
-
1
cup
cooked chickpeas
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- Make the pesto by blending garlic, sunflower seeds, and capers in a food processor, then add arugula, basil, lemon juice, miso, salt, and pepper, and blend while drizzling in olive oil until smooth.
- Combine diced eggplant, zucchini, bell pepper, red onion, and cherry tomatoes on the baking sheet, drizzle with olive oil, season with salt and pepper, and roast for about 30 minutes.
- Cook orzo according to package instructions and drain.
- In a serving bowl, mix the cooked orzo with the pesto, then add the roasted vegetables and chickpeas, and toss gently.
- Garnish with extra basil, arugula, and toasted sunflower seeds before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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