High Protein Vegan Greek-Style Orzo Salad
For the salad:
300g Profusion Chickpea Orzo
2 cucumbers, halved vertically, and sliced ¼-inch thick
480g cherry tomatoes, halved
150g chickpeas, drained
120g vegan feta, cut into ¼-inch cubes
1 red onion, thinly sliced
100g pitted Kalamata olives
20g fresh basil
Freshly ground black pepper
For the dressing:
4 tbsp extra-virgin olive oil
3 tbsp red wine vinegar
1 garlic clove, minced
½ tsp dried oregano, more for sprinkling
¼ tsp Dijon mustard
¼ tsp Profusion Fine Pink Himalayan Salt
Freshly ground black pepper
1. Bring water & a touch of salt to the boil (1l of water for every 100g of orzo). Add the orzo & simmer for 6-8 mins, stirring occasionally. Once cooked, rinse with cold water to cool, and set aside.
2. To make the dressing, whisk together all ingredients until combined.
3. In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve. This recipe is packed with plant-based protein and is a great one to prep for your weekly lunches!
