Description
A vibrant and refreshing Vegan Orzo Salad tossed with a creamy avocado dressing, packed with fresh vegetables, chickpeas, and vegan feta. This light, nutritious salad is perfect for a quick lunch or a healthy side dish, combining the tender orzo pasta with tangy olives, crisp cucumbers, and a luscious, dairy-free avocado-based dressing.
Ingredients
Salad Ingredients
- 3 cups cooked orzo
- 1 cup chopped cherry tomatoes
- 1 cup finely chopped cucumber
- ½ cup chopped vegan feta
- ½ cup sliced olives
- 1 small shallot, finely chopped
- 1 cup chickpeas (cooked or canned, drained and rinsed)
Avocado Dressing
- 1 medium avocado
- ¼ cup vegan yogurt
- Juice of 1 lemon
- ¼ cup chopped fresh dill
- ⅓ cup olive oil
- ⅓ cup water (plus additional tablespoons as needed for desired consistency)
- 1-2 cloves garlic
- 1 tsp salt (adjust to taste)
- ¼ tsp black pepper
Instructions
- Cook the Orzo: Prepare the orzo pasta according to the package instructions, then drain and allow it to cool to room temperature.
- Chop Vegetables and Extras: Wash and finely chop the cherry tomatoes, cucumber, vegan feta, olives, and shallot to ensure all ingredients are ready for the salad assembly.
- Combine Salad Base: In a large mixing bowl, add the cooked orzo, chopped cucumbers, cherry tomatoes, vegan feta, olives, shallot, and chickpeas. Toss gently to distribute ingredients evenly.
- Prepare Avocado Dressing: Place the avocado, vegan yogurt, lemon juice, chopped dill, olive oil, water, garlic, salt, and black pepper into a blender. Blend until smooth and creamy, adding extra water by tablespoons if you prefer a thinner dressing consistency.
- Mix Salad and Dressing: Pour the creamy avocado dressing over the orzo mixture. Toss everything well to ensure the salad is evenly coated with the dressing. Serve immediately or chill for later enjoyment.
Notes
- For a thinner dressing, add water gradually until desired consistency is reached.
- This salad is best enjoyed fresh but can be refrigerated for up to 2 days.
- You can substitute vegan feta with tofu feta or omit it for a nut-free version.
- If chickpeas are canned, rinse well to reduce sodium content.
- Add fresh herbs like parsley or mint for extra flavor variation.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
