Hi everyone! I'm back with another recipe that I've been wanting to share with you all. I've been loving this pasta salad as a lunch and dinner for the last couple of months, especially as the weather has been getting warmer. It just feels so refreshing to sit down with a bowl of this on a hot summer evening. Plus, it's ready in less than 30 minutes - I love it!
So, here is the recipe for my chickpea, olive and orzo pesto salad...
Ingredients (serves 2 as large portions, 4 as smaller portions)
- 1 can of chickpeas, rinsed
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp mild chilli powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- 180g orzo
- 80g pesto
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 130g cherry or plum tomatoes, halved
- 1 tbsp honey
- 80g feta cheese, crumbled
- 40g black olives, halved
- 50g salad of choice (we use rocket or baby leaf)
- Salt and pepper, to taste
- Coat the chickpeas in the paprika, garlic powder, chilli powder, cumin, coriander, salt and pepper.
- Spread chickpeas into drawer of air fryer and cook at 180°c for 16 minutes (alternatively, you can cook them in the oven at 200°c (fan) for 20 minutes).
- While the chickpeas cook, boil a pan of water with a pinch of salt for the orzo. When boiling, add the orzo and cook for 10 minutes. Drain orzo and run under cold water (you can also add a drizzle of oil to stop it sticking).
- In a large bowl, combine the pesto, olive oil and lemon juice (with salt and pepper, to taste) before adding the halved tomatoes to the mixture.
- When the chickpeas are done, remove the drawer and add a drizzle of honey over them while they are still warm. Leave for 10 mins to cool.
- Add the orzo, feta, olives, salad and chickpeas to the pesto mixture and gently combine.
- Serve immediately or store in the fridge for 2 days (just be aware the chickpeas go a bit softer during this time).
Let me know if you try it. Enjoy!
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