Vegan Chickpea and Orzo Salad

Instructions

In a medium saucepan over medium-high heat, combine the chickpeas with enough water to cover. Bring to a boil, then reduce the heat and simmer until the chickpeas are tender, about 25 minutes. Drain and rinse the chickpeas with cold water and refrigerate until ready for use. TESTER TIP: Boiling the chickpeas does make them more tender and it will cause the skins to loosen. For a prettier presentation, remove and discard the skins after draining the chickpeas.

Bring a large saucepan of salted water to boil. Add the orzo and cook according to the package directions. Drain and pour into a medium bowl. Chill in the refrigerator until ready for use.

In a small bowl, combine the olive oil and lemon juice.

In a large bowl, combine the chilled orzo, chickpeas, red onion, cucumber, tomatoes, if using, and olives, if using. Drizzle over the dressing and toss to combine.

Top with basil and any other fresh herbs, if desired. Season to taste with salt, pepper, additional lemon juice, and lemon zest.

Salad