Orzo salad with roasted chickpeas

Name: Orzo salad with roasted chickpeas
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: quick recipes
Ingredients: 3 tbsp maple syrup; 4 garlic cloves; 8 apricots; 1 red onions; 50 g rocket; 3 tbsp toasted sesame oil; 2 tbsp olive oil; 400 g pasta; 1 tin chickpeas; 10 pitted black olives; 1 ½ tbsp lemon juice; 7 tbsp soy sauce

Vegan quick recipes dinner

Total: 30 min. | Active: 30 min.

vegan, lactose-free

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Orzo looks like rice, but tastes like pasta! It's perfect for a refreshing summer salad, to serve as a side dish, take to lunch or on a picnic. In this recipe, salty chickpeas and olives meet juicy, sweet apricots and a sweet and sour lemon and maple syrup dressing.

Recipe by:
Joel & Muriel

Ingredients

for 4 portions

Dressing
1 ½ tbsp	lemon juice
3 tbsp	toasted sesame oil
3 tbsp	soy sauce
3 tbsp	maple syrup

Pasta
400 g	pasta (e.g. orzo, risoni or bagos)
	salted water, boiling

Salad
2 tbsp	olive oil
1 tin	chickpeas (approx. 400 g), rinsed, drained
4	garlic cloves, finely chopped
4 tbsp	soy sauce
8	apricots, cut into small pieces
1	red onion, coarsely chopped
10	pitted black olives
50 g	rocket

How it's done

Dressing

Mix everything in a bowl.

Pasta

Cook the pasta in boiling salted water until al dente, rinse in cold water, drain, add to the dressing.

Salad

Heat the oil in a non-stick frying pan. Add the onion and garlic, sauté for approx. 3 mins. Add the chickpeas, cook for about 5 minutes, until the surface of the chickpeas is dry. Add the soya sauce, mix, reduce the liquid. Add the chickpeas to the pasta along with all the other ingredients, mix, plate up.

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