Ingredients

The following ingredients have 6 Servings
  • 400 g uncooked orzo (2.5 cups)
  • 1/3 cup diced red onion (55 g) 
  • 1.5 cups halved cherry or grape tomatoes (225 g) 
  • 1 heaping cup diced cucumber, seeds removed (150 g) 
  • 1 19 oz can chickpeas, drained and rinsed (540 ml, 2.5 cups) 
  • 1 6 oz can sliced black olives (200 ml)
  • 2 garlic cloves, minced (10 g)
  • 2 tbsp lemon zest
  • 1/4 cup fresh lemon juice (60 ml)
  • 2 tsp dried oregano 
  • 1 tsp dried dill
  • 1/2 tsp salt 
  • 1/2 tsp black pepper 
  • 2 tbsp extra virgin olive oil, optional (30 g) 
  • 175 g firm or extra-firm tofu, pressed (approx. 1/2 cup crumbled)
  • 1 tbsp lemon juice
  • 1 tbsp white vinegar or apple cider vinegar
  • 1 tbsp water
  • 1 tsp salt
  • 1 tsp garlic powder

Instruction

  • In a large pot cook orzo according to package instructions. 
  • While the orzo is cooking, add the chickpeas and chopped vegetables to a large mixing bowl and mix throughly. 
  • Use a citrus planer or fine grater to prepare the lemon zest from the peel of the lemon. If you don’t have a fine grater or planer, cut off some of the peel and very finely chop until you have 2 tbsp. Add the zest and the rest of the dressing ingredients to a bowl and whisk together with a fork.
  • Once the orzo is cooked, drain and rinse well with cold water until cooled.
  • Mix with the chopped vegetables and dressing.
  • Serve topped with a sprinkle of the tofu feta.