Orzo Salad with Roasted Chickpeas and Cauliflower
Orzo Salad with Roasted Chickpeas and Cauliflower
A delicious salad, terrific for a side dish or main dish.
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Servings: 5
Ingredients
- 1 1/2 cups orzo*
For the Chickpeas
- 1 15 oz. can chickpeas
- 2 teaspoons extra virgin olive oil
- 2 teaspoons Turkish Chicken Seasoning
- 1/4 teaspoon fine sea salt
For the Cauliflower
- 1 medium cauliflower
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon Turkish Chicken Seasoning
- 1/2 teaspoon fine sea salt
For the Dressing
- 2 lemons
- 4 Tablespoons extra virgin olive oil
- fine sea salt and freshly ground black pepper to taste
- 1 bunch scallions
Instructions
- Preheat the oven to 425 degrees F.
- Put a pot of water on to boil for the orzo. Measure orzo.
- Drain the chickpeas and rinse. Place on a baking sheet.
- Drizzle with olive oil and sprinkle with Turkish Chicken seasoning and salt. Toss to coat.
- Cut cauliflower into florets and place on a second baking sheet. Drizzle with olive oil, Turkish Chicken Seasoning, and salt. Toss to coat.
- Place chickpeas in the oven and roast for 20 minutes, or until soft.Place cauliflower in the oven and roast until florets are crisp-tender and starting to caramelize, about 20 minutes.
- When the water comes to a boil, add about 1/2 teaspoon fine sea salt to the pot, cook orzo according to package instructions. Drain and put in large bowl while still warm.
- When chickpeas and cauliflower are cooked, add to the bowl with orzo. Drizzle with juice of a lemons and olive oil. Add another 1/4 teaspoon salt or to taste. Thinly slice scallions and toss with salad. Let sit 30 minutes before serving to allow flavors to meld. Salad holds well for up to 3 days.
Notes
*farro, brown rice, or quinoa may be substituted for orzo
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