Pesto Orzo and Roasted Chickpea Salad
with Rocket, Baby Plum Tomatoes and Greek Style Cheese
Fall in love with salads again with our Pesto Orzo and Roasted Chickpea Salad. Roasting chickpeas turns them into crispy flavour bombs, adding texture and plant-based protein to your salad whilst still getting your veg in.
The quantities provided above are averages only.
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.
Ingredients
1 carton(s)
Chickpeas
180 grams
Orzo
(Contains: Cereals containing gluten)
½ unit(s)
Lemon
64 grams
Pesto
(Contains: Milk)
125 grams
Baby Plum Tomatoes
1 sachet(s)
Roasted Spice and Herb Blend
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
Nutritional information
Utensils
Cooking Instructions and Tips
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 pat dry with kitchen paper.
c) Spread the chickpeas onto a baking tray.
d) Roast on the middle shelf of your oven until crispy, 18-20 mins. Turn halfway through.
a) Pour the boiled water into a saucepan with 1/2 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.
a) While the chickpeas roast, zest and halve the lemon (see ingredients for amount).
b) In a large bowl, combine the pesto, lemon juice, olive oil for the dressing (see pantry for amount) and a pinch of salt and pepper. Set your dressing aside.
a) Halve the baby plum tomatoes.
b) Stir the tomatoes through the dressing and set aside to macerate.
a) When the chickpeas have 5 mins remaining, remove the tray from the oven.
b) Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. Drizzle over the honey (see pantry for amount), then return to the oven for the remaining time.
c) When everything's ready, add the cooked orzo, rocket and half the chickpeas to the dressing bowl. Mix to combine. TIP: Don't add the leaves too early or they'll go soggy.
a) Share your orzo salad between your 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!
