Orzo Salad with Roasted Chickpeas and Cauliflower

Orzo Salad with Roasted Chickpeas and Cauliflower
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Orzo Salad with Roasted Chickpeas and Cauliflower

A delicious salad, terrific for a side dish or main dish.
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Course: Salads
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5

Ingredients

  • 1 1/2 cups orzo*

For the Chickpeas

For the Cauliflower

For the Dressing

  • 2 lemons
  • 4 Tablespoons extra virgin olive oil
  • fine sea salt and freshly ground black pepper to taste
  • 1 bunch scallions

Instructions

  • Preheat the oven to 425 degrees F.
  • Put a pot of water on to boil for the orzo. Measure orzo.
  • Drain the chickpeas and rinse. Place on a baking sheet.
  • Drizzle with olive oil and sprinkle with Turkish Chicken seasoning and salt. Toss to coat.
  • Cut cauliflower into florets and place on a second baking sheet. Drizzle with olive oil, Turkish Chicken Seasoning, and salt. Toss to coat.
  • Place chickpeas in the oven and roast for 20 minutes, or until soft.
    Place cauliflower in the oven and roast until florets are crisp-tender and starting to caramelize, about 20 minutes.
  • When the water comes to a boil, add about 1/2 teaspoon fine sea salt to the pot, cook orzo according to package instructions. Drain and put in large bowl while still warm.
  • When chickpeas and cauliflower are cooked, add to the bowl with orzo. Drizzle with juice of a lemons and olive oil. Add another 1/4 teaspoon salt or to taste. Thinly slice scallions and toss with salad. Let sit 30 minutes before serving to allow flavors to meld. Salad holds well for up to 3 days.

Notes

*farro, brown rice, or quinoa may be substituted for orzo
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