Tomato-and-chickpea-orzo-salad

Tomato and chickpea orzo salad

This vibrant salad is made with orzo pasta, a herby pesto dressing and nutty chickpeas

By , 25 June 2019

(7 votes)

Tomato and chickpea orzo salad
  • Prep: 5 Mins
    Cook: 15 Mins

  • Serves: 4

Nutritional Info
Each 381g serving contains
  • Energy

    1754KJ

    419KCAL

    21%
  • Fat

    7.2g

    low

    10%
  • Saturates

    1.1g

    low

    6%
  • Sugars

    6.9g

    low

    8%
  • Salt

    0.15g

    low

    3%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 460kJ/110kcal.
Ingredients
  • 300g orzo
  • 3tbsp reduced-fat green pesto
  • 1tbsp extra virgin olive oil
  • 400g tin chickpeas in water, drained
  • 1 red onion, finely chopped
  • 1 red pepper, deseeded and roughly chopped
  • ½ x 25g pack basil, stalks finely chopped and leaves torn
  • 175g cherry tomatoes, halved
  • ½ head romaine lettuce, trimmed, washed and shredded
Method
  • Cook the orzo according to the pack instructions. Drain, reserving 50ml of the cooking water. Return the orzo and cooking water to the pan and stir through the green pesto.

  • Meanwhile, heat the oil in a frying pan over a medium setting, add the chickpeas, onion, red pepper and basil stalks. Cook for 5 mins then lightly crush the chickpeas.

  • Add the chickpea mixture, the tomatoes, lettuce and basil leaves to the orzo. Stir through gently and season with black pepper to serve.