Description
This colourful salad combines tender orzo pasta, protein-rich chickpeas, sweet dried cranberries, fresh spinach, and a light lemon dressing. It’s perfect for meal prep, picnics, lunches, or as a healthy side dish. The combination of fibre, plant protein, and fresh vegetables makes it both satisfying and nutritious.
Servings
6 servings
Preparation Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Salad
1 cup dry orzo pasta
1 can (15 oz / 425 g) chickpeas, drained and rinsed
2 cups fresh baby spinach
½ cup dried cranberries
¼ cup red onion, thinly sliced
2 tablespoons fresh parsley, chopped
For the Dressing
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Step 1: Cook the orzo.
Bring a pot of salted water to a boil.
Add the orzo and cook according to package directions (about 8–10 minutes).
Drain and rinse under cold water to cool.
Step 2: Prepare the Salad
In a large bowl, combine the cooled orzo, chickpeas, spinach, cranberries, red onion, and parsley.
Toss gently to distribute ingredients evenly.
Step 3: Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic powder, salt, and pepper.
Taste and adjust seasoning if needed.
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