I’ve said this before, but I’ll say it a million times— I LOVE things that don’t need to be heated up, nothing needs to be added, it’s just a scoop out your portion kind of meal. My couscous salad, is one of those recipes but I wanted to add another to my stash of easy meals, especially with summer starting. Lemon screams summer. This salad is perfect when you want something filling but nutritious, but doesn’t sit to heavy from all the sun. It’s my new go to for get togethers, grill outs, and lunches. I hope you love it too!
Note — All of my recipes are soy free and vegan. You could easily swap out vegan ingredients for the non vegan version (example: milk for almond milk, egg for egg replacer, regular cheese, etc.). These recipes are great for vegans and non vegans! I also make meals in bulk to last longer but feel free to half or even quarter the recipes for less food / no leftovers.
1 box orzo pasta
1 bag of crispy chickpeas (or one can of regular chickpeas)
1 handful cherry tomatoes, halved or quartered
⅓ cup basil chopped finely
⅓ cup pine nuts
1 red onion, diced finely
¼ cup of lemon juice
3 tablespoons lemon zest
2 tablespoons poppy seeds
1 jar capers
¼-⅓ cup vegan parmesan (this is my favorite)
4 cloves of chopped garlic
1 tablespoon / 0.5 oz of chopped dill
2 teaspoon onion powder, garlic salt
1 teaspoon cumin, dried parsley, oregano
½ teaspoon black pepper
1 tablespoon agave
Boil the orzo according to package directions. Drizzle the olive oil as soon as you’re done straining the pasta, so it doesn’t get gummy or sticky. Transfer into a large mixing bowl, add the remaining ingredients and serve. I prefer to make the day before, it taste better to me the next day but it is ready to go as soon as everything is mixed as well.