MONDAY RECIPE POST - VEGAN MEDITERRANEAN ORZO SALAD

Looking for a meatless meal I found this recipe here at 'Running on Real Food' hosted by Deryn.  Thank you Deryn for a lovely spring meal.  

Mediterranean Orzo Salad

6 servings

189 calories per serving

For the Salad:

2-1-2 cups (400 g) uncooked orzo

1/3 cup (55g) diced red onion

1-1/2 cups (225 g) halved cherry or grape tomatoes 

1 heaping cup diced cucumber (150 g), seeds removed

1 19 oz can (2-1/2 cups or 54 ml.) chickpeas, drained and rinsed

1 6 oz can (200 ml) sliced black olives

2 (10 g) garlic cloves, minced

For the Dressing:

2 tbsp lemon zest

1/4 cup (60 ml) fresh lemon juice

2 tsp dried oregano 

1 tsp dried dill

1/2 tsp salt 

1/2 tsp black pepper 

2 tbsp (30 g) extra virgin olive oil, optional

 

For the Optional Tofu Feta:

Approximately 1/2 cup (175 g) firm or extra-firm tofu, pressed 

1 tbsp lemon juice

1 tbsp white vinegar or apple cider vinegar

1 tbsp water

1 tsp salt

1 tsp garlic powder

 

In a large pot cook orzo according to package instructions. 

While the orzo is cooking, add the chickpeas and chopped vegetables to a large mixing bowl and mix thoroughly. 

Zest a lemon using a micro planer or fine grater.  If you don’t have a fine grater or planer, cut off some of the peel and very finely chop until you have 2 tablespoons. 

Add the zest and the rest of the dressing ingredients to a bowl and whisk together with a fork.

Once the orzo is cooked, drain and rinse well with cold water until cooled.

Mix with the chopped vegetables and dressing.

Serve topped with a sprinkle of the tofu feta.

 

NOTES

Tofu Feta: Press tofu for at least 20 minutes (if you aren't familiar with this process, Deryn shows you how on this page). Crumble pressed tofu into a container and mix with the rest of the ingredients. Let sit for at least 30 minutes. Sprinkle on salad when serving.

Storing: Store in a sealed container in the fridge for up to 4 days.

This was enjoyed very much.  I didn't use the tofu 'feta' this time, but I'm sure it would have gone nicely with this dish if you are a fan of tofu.  Looking forward to making it again.

Thanks for stopping by and I hope your week is a great one.