Pesto Orzo and Roasted Chickpea Salad
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Pesto Orzo and Roasted Chickpea Salad

with Rocket, Baby Plum Tomatoes and Greek Style Salad Cheese

Tags:
Veggie
Quick
Allergens:
Cereals containing gluten
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1 carton(s)

Chickpeas

1 sachet(s)

Roasted Spice and Herb Blend

180 grams

Orzo

(Contains Cereals containing gluten)

½ unit(s)

Lemon

64 grams

Fresh Pesto

(Contains Milk)

125 grams

Baby Plum Tomatoes

40 grams

Wild Rocket

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tbsp

Honey

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Nutritional information

Energy (kJ)3056 kJ
Energy (kcal)730 kcal
Fat27.3 g
of which saturates7.7 g
Carbohydrate92.7 g
of which sugars13.8 g
Protein23.3 g
Salt1.84 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Sieve
Large Saucepan
Zester
Chopping Board
Large Salad Bowl
Knife

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

b) Drain and rinse the chickpeas in a sieve, then thoroughly pat dry with kitchen paper.

c) Spread the chickpeas onto a baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat evenly.

d) Roast on the top shelf of your oven until crispy, 16-18 mins. Turn halfway through.

2

a) Pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil. 

 b) When the pan of water is boiling, add the orzo and bring back to the boil. Cook until tender, 10 mins.

c) Once cooked, drain in a sieve and run under cold water. Drizzle with oil and stir through to stop it sticking together.

3

a) While the chickpeas roast, zest and halve the lemon (see ingredients for amount).

b) In a large salad bowl, combine the pesto, juice from the lemon, olive oil for the dressing (see pantry for amount) and a pinch of salt and pepper. Set your dressing aside.

4

a) Halve the baby plum tomatoes.

b) Stir the tomatoes through the dressing and set aside to macerate.

5

a) When the chickpeas have 5 mins remaining, remove the tray from the oven. Drizzle over the honey (see pantry for amount), toss to coat, then return to the oven for the remaining time. 

b) When everything's ready, add the cooked orzo, rocket and half the chickpeas to the dressing bowl. Toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

6

a) Share your orzo salald between serving bowls. 

b) Top with the remaining chickpeas and Crumble over the Greek style cheese.

c) Sprinkle over a pinch of lemon zest to finish.

Enjoy!

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