Pesto Orzo Salad with Chickpeas
Ingredients
-
1
cup
dry orzo
-
6
ounces
basil pesto
-
8
ounces
cherry tomatoes
-
2
tablespoons
balsamic vinegar
-
¼
teaspoon
kosher salt
-
3
handfuls
arugula
-
15
ounce
can chickpeas
-
½
cup
sliced almonds
-
½
cup
crumbled feta
-
1
medium
lemon
-
to taste
freshly ground black pepper
-
fresh basil for garnish
Instructions
- Cook the orzo in well-salted boiling water until al dente, then drain and transfer to a large mixing bowl. Toss with half of the pesto and refrigerate for 1 hour.
- Slice the cherry tomatoes in half, drizzle with balsamic vinegar and sprinkle with salt. Toss and refrigerate until the orzo is chilled.
- Once chilled, stir in the remaining pesto into the orzo. Use a slotted spoon to add the cherry tomatoes.
- Mix in the arugula, chickpeas, almonds, feta, and lemon zest. Serve garnished with fresh basil and black pepper.
Nutrition Facts (estimated)
Servings
5 servings
Calories
528
Total fat
26g
Total carbohydrates
57g
Total protein
19g
Sodium
623mg
Cholesterol
16mg
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