This vibrant, picnic-perfect salad yields a burst of lemony and savory flavors in every bite. An easy plant-based dish to prepare for lunch or dinner, it features a combo of tender orzo and beans, plus roasted tomatoes, bell peppers and brussels sprouts.
Roasted Veggie Lemon Orzo Salad
Salad
-
2
cups
orzo -
16
cups
water -
15
oz. canned
chickpeas
drained & rinsed -
15
oz. canned
red kidney beans
drained & rinsed -
2
cups
mini bell peppers or sweet peppers
chopped -
2
lbs.
baby brussels sprouts
halved -
½
cup
toasted walnuts -
1
tsp.
salt -
1
tsp.
black pepper -
1
tsp.
garlic powder -
Fresh parsley
to garnish
Salad
-
Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
-
Arrange bell peppers and brussels sprouts in a single layer on baking sheet. Drizzle with olive oil and season with salt, black pepper and garlic powder.
-
Bake for 15-20 minutes or until veggies are charred, wilted and tender. Remove from oven and let cool slightly.
-
While veggies cook, prepare orzo. In large pot, combine orzo with water and 1 teaspoon salt. Bring to boil according to package directions. Drain orzo, then fluff with a fork. Let cool.
Lemon dressing
-
In bowl, mix olive oil and lemon juice until combined. Season with salt and black pepper to taste.
Assembly
-
Spoon orzo into serving bowl. Top with drained chickpeas, red kidney beans, roasted veggies and walnuts. Drizzle with lemon dressing, Gently toss to combine, garnish with parsley and serve.
Order the ingredients you need to make this colorful recipe at Vitacost.com!
Nutrition Facts
Roasted Veggie Lemon Orzo Salad
Amount Per Serving (1 g)
Calories 707
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g20%
Polyunsaturated Fat 8g
Monounsaturated Fat 15g
Sodium 402mg17%
Potassium 1432mg41%
Carbohydrates 94g31%
Fiber 21g84%
Sugar 12g13%
Protein 27g54%
Vitamin A 3635IU73%
Vitamin C 235mg285%
Calcium 168mg17%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
