Last summer (I think...maybe it was 2 summers ago already!) I posted a recipe for a chicken orzo salad that I LOVE. Since then I have decided to go meatless, plant-based, vegetarian, whatever you'd like to call it (which I still haven't really posted about here...) so I am working on adapting all of my normal meals to be meatless. This one came out bomb.
Here is my slightly altered recipe to make the vegetarian version of my orzo salad
For the dressing:
Cook orzo in boiling water until tender. Strain orzo. Rinse chickpeas and all produce. Add spinach to the bottom of a large bowl. Dump cooked orzo on top of the spinach. This will cook your spinach from the heat. Let sit for 5 minutes.
Meanwhile, whisk together the lemon juice, olive oil, salt, and pepper to prepare the dressing.
Add chickpeas and diced peppers to the bowl with spinach and orzo. Add dressing and mix ingredients together.
Let the mixture cool to room temperature, then add the cucumber and feta. Serve at room temperature. (Or don't. I ususally eat it right away because I don't time to sit around and wait for things to cool down. Just put your cucumber and feta in the bowl right when you are eating it so the cucumber doesn't get mushy from other warm ingredients.)
Hi, I'm Jessie!
I live in NH with my husband and our pups. My favorite things are coaching Girls on the Run, eating good food that I didn't have to cook, helping other people work on their health, volunteering for and running races, watching tv, doing yoga, and spending too much time on social media. #Balance