Lemon & Chickpea Orzo Salad with Basil & Arugula (Vegan)
Zesty vegan orzo salad with lemon, basil, arugula, chickpeas, and pine nuts. No chopping needed—fresh, filling, and packed with flavor.
Servings 6 serves
Calories 419kcal
Ingredients
- 9 oz orzo pasta cooked according to package instructions; approx. 255g dry
For the Lemon Vinaigrette
- 2 lemons juiced; approx. ¼ cup or 60ml juice
- 2 tablespoons olive oil extra virgin; approx. 28g
- 1 teaspoon garlic paste or finely minced garlic
- 1 tablespoon apple cider vinegar approx. 15ml
- 1 teaspoon salt approx. 6g
- ½ teaspoon black pepper cracked
For the Salad
- 1 14 oz can chickpeas drained and rinsed; approx. 400g total
- 1 cup fresh basil leaves loosely packed; approx. 25g
- 2 cups arugula lightly packed; approx. 50g
- ½ cup pine nuts toasted; approx. 71g
- ⅓ cup vegan parmesan cheese finely shredded; approx. 28g
- ¼ teaspoon red pepper flakes optional
Instructions
- Cook the orzo according to package directions. Drain and set aside to cool completely.
Make the vinaigrette:
- In a small bowl or jar, whisk together the lemon juice, olive oil, garlic paste, apple cider vinegar, salt, and pepper until well combined.
Assemble the salad:
- In a large mixing bowl, combine the cooled orzo, chickpeas, basil, arugula, toasted pine nuts, vegan parmesan, and red pepper flakes (if using).
- Pour the vinaigrette over the salad and toss well to combine. Serve immediately or chill until ready to serve.
Nutrition
Calories: 419kcal | Carbohydrates: 57g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 462mg | Potassium: 450mg | Fiber: 8g | Sugar: 6g | Vitamin A: 424IU | Vitamin C: 22mg | Calcium: 78mg | Iron: 4mg