Mediterranean Orzo Salad
189 calories per serving
For the Salad:
2-1-2 cups (400 g) uncooked orzo
fresh lemon juice
firm or extra-firm tofu, pressed
white vinegar or apple cider vinegar
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.
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.
: Store in a sealed container in the fridge for up to 4 days.