Ingredients
Equipment
Method
- Cook rice or orzo according to package directions.
- While the orzo is cooking, chop your tomatoes (or red pepper), dice the cucumber, slice the scallions, and finely chop the fresh mint.
- In a small bowl, whisk together the fresh lemon juice, salt, and black pepper. Slowly drizzle in the oil while whisking until the dressing is well combined and slightly emulsified.
- In a large bowl, combine the cooled chickpea orzo, chopped vegetables, and mint. Pour the dressing over the top and toss until everything is evenly coated.
- For best results, refrigerate the salad for at least 20–30 minutes before serving. This helps the flavors really soak into the orzo and veggies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.