Citrus orzo salad with chickpeas, cabbage, and tomatoes (Low fat, vegan, oil free)

This hearty orzo salad is bright and fresh with tangy citrus and fresh parsley mixed into healthy chickpeas, cabbage, and tomatoes. This recipe contains lots of healthy vegetables and can be served either as a side dish or a main dish.

Orzo and vegetables make up this oil free vegan pasta salad.

Because there are only two of us in our family, we usually have a lot of leftovers whenever we make an orzo dish (“orzo for days” we always say!) Therefore, when putting together a recipe I like to make sure it’s quite versatile – and this recipe fits the bill. I enjoy this over a bed of romaine lettuce to turn it into a meal too (make a bit of extra dressing to toss with the romaine), and you can top it with seeds, raisins, or even a plant-based baked feta which is typically made with almonds.

Citrus orzo salad with chickpeas, cabbage, and tomatoes (Low fat, vegan, oil free)

This orzo salad can be served as a side dish, or as a meal. You can roast the tomatoes, or substitute with oil-free sun-dried tomato. Either way, this mediterranean inspired dish will fill you up with healthy nutrients.
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Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean
Keyword: cabbage, chickpeas, citrus, orzo, tomatoes
Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 8 Servings
Calories: 262kcal
Author: Jen deHaan

Ingredients

SALAD

  • 12 ounces orzo pasta cooked and drained
  • 2 cups chickpeas
  • 1 cup red cabbage sliced or chopped
  • 1 cup tomatoes oven roasted & sliced or fresh or sundried tomatoes
  • 4 oz artichoke hearts from jar, sliced
  • 1/4 cup red onion sliced
  • 1/8 cup parsley chopped

DRESSING

  • 3 Tbsp aquafaba see recipe notes
  • 1 Tbsp hummus homemade or store purchased – look for oil free
  • 3 Tbsp grapefruit juice
  • 3 Tbsp lemon juice
  • 4 cloves garlic
  • 2 tsp maple syrup

Instructions

  • Preheat the oven to 375 degrees. Optionally season tomatoes with salt and pepper, and roast for about 50-60 minutes while preparing the rest of the salad.
  • Cook, drain, and cool the orzo pasta using the instructions on the package.
  • Drain and rinse can of chickpeas (or prepare from dry chickpeas), reserving liquid (aquafaba).
  • Combine dressing ingredients in a jar or bowl, and whisk until well combined.
  • Wash and slice vegetables, and whisk together the dressing.
  • Combine chickpeas, cabbage, artichokes, onion, parsley and seasonings. Once tomatoes and orzo have cooled to moderately warm, combine with vegetables.
  • Toss with dressing and serve warm with your choice of toppings (seeds, nuts, raisins, or non-dairy feta).
  • Season with salt and pepper as desired.

Notes

Roasted tomatoes: If you prefer a raw salad, or are short on time, you can of course opt to use fresh tomatoes or sundried tomatoes instead.
Chickpeas: Reserve the liquid you drain from the tin. This is called aquafaba and can be used in other recipes.
Nutrition Facts
Citrus orzo salad with chickpeas, cabbage, and tomatoes (Low fat, vegan, oil free)
Amount per Serving
Calories
262
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0
g
0
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
71
mg
3
%
Potassium
 
292
mg
8
%
Carbohydrates
 
48
g
16
%
Fiber
 
5
g
21
%
Sugar
 
5
g
6
%
Protein
 
9
g
18
%
Vitamin A
 
420
IU
8
%
Vitamin C
 
16.7
mg
20
%
Calcium
 
43
mg
4
%
Iron
 
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Customized it?Let us know how it was in the comments!

Reserve the aquafaba

When you drain the liquid from the tin of chickpeas in this recipe, the liquid is called aquafaba. This substance can be used in other recipes.

Find aquafaba recipes here.

Learn about some of the interesting things you can do with aquafaba from these excellent online resources:

Aquafaba has an official site. You can find on wikipedia here.

The Vegan Society has a bunch of example recipes of things you can do with aquafaba. Also, subscribe to our site so you are updated weekly as we add more to our recipe database!

And Wikipedia has a great overview of the history and composition of aquafaba.

Jen deHaan
Jen deHaan

Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.

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