Lemon Dill Chickpea Orzo Salad
This bright and tasty Orzo Salad features shaved brussels sprouts, chickpea and a fresh and simple lemon dill dressing!
Ingredients
- 1½ cup uncooked orzo
- 1 can chickpeas, drained and rinsed 15 oz
- 2 cups brussels sprouts, shredded or thinly sliced
- ½ red onion, diced
- ½ cup fresh dill, finely chopped
Lemon Dill Dressing
- ⅓ cup fresh lemon juice
- 1 clove garlic, minced or pressed
- 2 tablespoons tahini
- 3 tablespoons olive oil
- ¼-¾ teaspoon red pepper flakes
- ¾ teaspoon salt
- ½ teaspoon pepper
Instructions
- Bring a medium sized pot of water to a boil and cook the orzo according to package instructions.
- While the orzo is cooking add the dressing ingredients to a large bowl and whisk to combine.
- Drain the cooked orzo well. If you'd like your orzo salad to be cold, rinse the orzo with cold water to cool it down and drain well before adding to the salad.
- Add the cooked orzo and remaining ingredients to the bowl with the dressing. Mix well and adjust salt and pepper to taste.
Notes
Storage- Store the leftovers in a sealed container in the fridge for up to 5 days. When serving leftovers, give the salad a quick mix with a fresh squeeze or lemon juice or a drizzle of olive oil to freshen it back up again.
Gluten Free- To make this recipe gluten free, swap the orzo out for your favorite variety of gluten free pasta.
Oil Free- To make this recipe oil free, swap the oil for more tahini and thin with water as needed.