Roasted Vegetable Orzo Salad with Hummus Dressing
A vibrant and nutritious vegetarian salad featuring roasted vegetables, orzo, and a creamy hummus dressing.
Equipment
- Oven
- Microwave
- Cutting board
- Knife
- Strainer for chickpeas
- Large Bowl
Ingredients
- 3 cups orzo cooked (567g)
- 1 bell pepper diced red (about 150g)
- 3 carrots diced large (about 300g)
- ½ head cauliflower chopped (about 300g)
- 1 zucchini cubed (about 200g)
- 1 red onion diced (about 150g)
- 1 15 oz can chickpeas rinsed and drained (425g)
- ½ cup vegan feta (about 75g)
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
- garlic powder to taste
- ½ cup hummus (about 120g)
- 2 tablespoons lemon juice (30ml)
- 1 tablespoon water (15ml)
Instructions
- Start by preheating your oven to 425 degrees F (220 degrees C). Chop up the bell pepper, carrots, cauliflower, zucchini, and red onion, then toss them with 2 tablespoons olive oil, salt, pepper, and garlic powder. Spread everything out evenly on a baking sheet, and roast until they are golden and fragrant, about 25 to 30 minutes. Keep an eye on them to avoid burning.
- While the veggies are roasting, cook your orzo according to package instructions. Once it is nice and tender, drain it and drizzle it with olive oil to keep it from sticking. It should look glossy and inviting.
- In a bowl, mix 1/2 cup hummus, 2 tablespoons lemon juice, 1 tablespoon water, garlic powder, salt, and pepper until it is creamy and well blended. Adjust the consistency with a splash of water if it feels too thick, but be careful not to make it too runny.
- Once the veggies are roasted and orzo is ready, toss them in a large bowl along with the chickpeas and 1/2 cup vegan feta. Drizzle your dressing over the top and mix until everything is coated and colorful.
- Scoop out the salad into bowls or onto plates, and enjoy. It pairs well with extra crumbles of vegan feta on top. The flavors will deepen after some time in the fridge, making leftovers tasty later.
Notes
Storage Tips: Store this salad in the refrigerator in an airtight container for up to 4 days. Expert Tips: If orzo tends to stick together, adding a splash of olive oil right after draining helps keep it from clumping. When reheating leftovers, drizzle more hummus dressing to maintain moisture. For firmer vegetables, roast them at 425 degrees F. Consider serving the salad cold or warmed for varying preferences. Reheating Instructions: When reheating, do so gently in the microwave, adding a drizzle of dressing as needed for moisture.