Ingredients 4 Number of Servings
1 cup Barilla Orzo (uncooked)
1 ½ cups English cucumber, diced
½ cup red onion, finely chopped
1 ½ cups chickpeas, drained and rinsed
1 cup fresh parsley, chopped
¼ cup fresh mint, chopped
½ cup unsalted pistachios
¾ cup plant-based feta, crumbled into small pieces
Salt and black pepper to taste
1/4 cup olive oil
Juice of 1 freshly squeezed lemon
2 to 3 tbsp maple syrup (to taste)
A pinch of garlic powder
A pinch of salt and black pepper, to taste
Bring a pot of salted water to a boil. Add the Barilla Orzo pasta and cook according to the package instructions. Drain and let cool.
Meanwhile, chop the vegetables, fresh, herbs, and feta. Once the orzo has cooled, add ingredients to the orzo, and season with salt and pepper to taste. Mix well.
In a small mason jar, combine the olive oil, lemon juice and shake until emulsified. Pour the dressing over the vegetables and orzo and mix well to coat evenly.
Refrigerate for a few hours or serve immediately.