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.
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.