Roasted Chickpea and Orzo Salad

5 from 1 vote

This Roasted Chickpea and Orzo Salad is drizzled with a lemony hummus dressing and a scattering of fresh parsley. It's the perfect lunch recipe that can be made ahead.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, lunch

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: bell pepper, cayenne, cherry tomatoes, chickpeas, cucumber, cumin, orzo, paprika, parsley

Servings: people

Calories: 384.3kcal

Ingredients

For the roasted chickpeas

245 g chickpeas from one 400g tin
1 tablespoon olive oil
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper

For the salad

150 g orzo
12 cherry tomatoes
3 inch piece cucumber
1 yellow pepper
0.5 small red onion
1 bunch parsley

For the dressing

2 tablespoon hummus
0.5 lemon juice only
2 tablespoon extra virgin olive oil
salt and pepper to taste

Instructions

Begin by pre-heating your oven to 200C / F / gas mark 4.
Toss the drained chickpeas in the oil and spices then place into the oven to roast for 30 minutes then leave to cool.
In the meantime, cook the orzo in a pan of boiling water for 10 - 12 minutes or until tender.
Once cooked, drain and leave to cool.
While the chickpeas are roasting and the orzo is cooling, finely dice all of the salad vegetables.
Add the vegetables to a large bowl along with the parsley (thinly sliced).
To make the dressing, whisk together the hummus, extra virgin olive oil and lemon juice before seasoning to taste.
Once the orzo and roasted chickpeas are cool, add to the salad vegetables.
Toss together then serve with the salad dressing.

Nutrition