Recipe from Vegan Recipes for Beginners Facebook
Husband-Tested in Alice’s Kitchen
Makes about 4-5 servings
Make up a big batch of this salad on prep day and enjoy it for quick and delicious lunches or even a picnic!
16 oz. whole wheat orzo
2 cups cooked chickpeas or Great Northern beans, rinsed and drained
¼ cup pepperoncini peppers, chopped (save ¼ cup of the juice)
¼ cup rice vinegar
½ cup kalamata olives, chopped
½ cup sun-dried tomatoes with the oil, chopped
½ a red onion, finely diced (I used ½ cup Sumac Onion Salad.)
1 bell pepper, finely diced (Red, orange or yellow pepper are all good choices.)
3 cups or so chopped fresh spinach or baby kale
¼ cup fresh basil, chopped (I used about 1 heaping Tablespoon pesto.)
Kosher salt, to taste
Freshly ground pepper, to taste
1 teaspoon garlic powder
¼ cup crumbled feta cheese (Optional)
Cook the orzo according to the package directions. While the orzo is cooking, soak the beans in the pepperoncini juice. When the orzo is done, drain the orzo and add it to the beans. Add all the other ingredients. Toss well and serve warm, room temperature or chilled.
