Orzo Zucchini Salad
A fresh and flavorful Orzo Zucchini Salad packed with roasted veggies, chickpeas, feta, and walnuts, tossed in a zesty lemon dressing. Perfect for meal prep!
Ingredients
- 1 bag Orzo
- 1 can Chickpeas drained and rinsed
- 1 whole Zucchini cut into half-moons
- 1 whole Yellow bell pepper diced
- 1 can Artichoke hearts cut into bite-sized pieces
- 50 g Arugula
- 200 g Feta crumbled
- 50 g Walnuts chopped
Dressing:
- 2 tbsp Lemon juice
- 4 tbsp Olive oil
- 1 tbsp Mustard
- 1 tbsp Fresh parsley chopped (or dried parsley)
- Salt & pepper to taste
Instructions
- Preheat your oven to 200°C (400°F). Toss the zucchini, yellow bell pepper, and chickpeas with avocado oil, salt, and pepper. Spread them out on a baking sheet and roast for 15 minutes or until golden brown. Let cool.
- Follow the package instructions to cook the orzo until al dente. Drain and let it cool.
- In a small bowl, whisk together the lemon juice, olive oil, mustard, parsley, salt, and pepper.
- In a large bowl, combine the cooked orzo, roasted veggies, chickpeas, artichoke hearts, feta, and walnuts.
- Just before serving, mix in the arugula and drizzle the dressing over the salad. Toss everything together and enjoy!
Notes
Nutrition Facts (Per Serving)
- Calories: ~350 kcal
- Protein: 12g
- Carbs: 40g
- Fat: 18g
- Fiber: 6g