Orzo Salad with Roasted Broccoli, Tomatoes & Arugula
Ingredients
- 1 cup small broccoli florets
- Avocado oil, enough to lightly coat broccoli
- 1/2 cup orzo
- 1/2 cup sliced cherry tomatoes or diced heirloom tomatoes
- 1/2 cup chickpeas
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 3 tablespoons crumbled vegan feta (I used Violife)
- 1 tablespoon toasted pine nuts
- 1 cup arugula
- 1 heaping tablespoon thinly sliced fresh basil
- 2 teaspoons finely chopped flat-leaf parsley
- Crushed red pepper flakes, to taste
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Instructions
- Heat oven to 425. Line a large rimmed metal baking sheet with parchment. Toss the broccoli in enough avocado oil to lightly coat. Roast for 12 to 15 minutes, or until the broccoli is cooked to your liking—I prefer crisp-tender.
- Meanwhile, bring a medium pot of salted water to a boil. Boil the orzo according to the package instructions, or until al dente. Drain and add the cooked pasta back to the pot.
- Gently fold the hot broccoli, tomatoes, chickpeas, lemon zest and juice, and olive oil into the pasta, followed by the feta, pine nuts, arugula, herbs, red pepper flakes, salt and pepper. Taste, and adjust ingredient amounts if you wish.