Italian Orzo Salad

By GuidingVegan

Ingredients

• 2 cups fresh spinach
• 1 cup fresh basil
• 2 cups sliced crimini mushrooms (about 12-13 mushrooms)
• 3 ounces sun dried tomatoes (I use the dried ones in a bag)
• 16 oz package orzo (I use whole wheat but gluten free is also available)
• 1 can (15 ounces) chickpeas
• 1/4 cup veggie broth
• 1 teaspoon lemon pepper
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• Himalayan pink salt to taste, if needed

Details

Servings 1
Adapted from s-media-cache-ak0.pinimg.com

Preparation

Step 1

Wash and slice the spinach, basil, and mushrooms and chop sun dried tomatoes. Place in the bottom of a pasta strainer.

Cook the orzo according to package directions. When ready to drain, pour the whole pot, orzo with water, over the veggies in the bottom of the pasta strainer. This will slightly cook them. Rinse with hot water to remove starchiness from the pasta. Place everything in a big bowl once drained.

Add the rest of the ingredients into the bowl and mix until well combined. Enjoy!