Ingredients

• For the Orzo Salad:
• 1 1/2 cups dry orzo
• 1/2 medium cucumber, deseeded and cubed
• 1/4 medium red onion, finely diced
• 1 cup cherry tomatoes, halved
• 1/4 cup sliced almonds
• 1 can chickpeas, rinsed and drained
• Handful chopped parsley, minced
• Zest of one lemon
• 1 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Lemon Garlic Dressing:
• 1/4 cup extra virgin olive oil
• 1 tbsp white balsamic vinegar
• Juice of one lemon
• 1 – 2 cloves garlic, crushed
• 1 tbsp agave syrup
• 1/4 tsp dry basil
• 1/4 tsp dry oregano
• Salt and pepper to taste

Instructions

For the Orzo:

1. Cook the orzo following the package instructions.
2. Drain the orzo and set aside. Do not rinse.

For the Lemon Garlic Dressing:

1. In a small bowl or jar, mix olive oil, white balsamic vinegar, lemon juice, garlic, agave, basil, and oregano.
2. Add salt and pepper to taste.

For the Salad:

1. In a large bowl, combine the orzo with cucumber, onion, tomatoes, almonds, nutritional yeast, chickpeas, parsley, lemon zest, and red pepper flakes.
2. Pour the lemon garlic dressing over the salad ingredients.
3. Toss everything together until well mixed.
4. Adjust salt and pepper to taste.
5. For the best flavor, chill in the fridge for at least an hour before serving.

Notes:

• Ensure the water for cooking orzo is well-salted for better flavor.
• Do not rinse the orzo after cooking to maintain its starch, which helps the dressing stick better.
• Chilling the salad for an hour allows the flavors to blend for a more delicious taste.