Chickpea Orzo Salad with Pesto
Servings: 4 servings
Equipment
Ingredients
- 8 ounces orzo uncooked (1 cup)
- ½ cup red onion diced
- 10 ounces cherry tomatoes halved
- 1-½ cup English cucumber diced
- 15 oz chickpeas drained and rinsed
- 5 tablespoons pesto
- Fresh basil to garnish
Instructions
- Cook the orzo according to the package instructions. Be sure to salt the water. Drain, rinse, and set aside.
- In a large bowl, mix together the cooked orzo and the remaining ingredients until well combined and coated in the pesto.
- Garnish with fresh basil leaves and enjoy. Serve warm, at room temperature, or chilled.
Notes
Servings: Makes 4 full-size servings or 6 side dish servings.
Storage: Can be stored in the fridge in an airtight container for up to 3 days. Wait to add the fresh basil until ready to serve. Freezing is not recommended.
