Name: Roasted Veggie Lemon Orzo Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups orzo; 16 cups water; 15 oz. canned chickpeas (drained & rinsed); 15 oz. canned red kidney beans (drained & rinsed); 2 cups mini bell peppers or sweet peppers (chopped); 2 lbs. baby brussels sprouts (halved); ½ cup toasted walnuts; 1 tsp. salt; 1 tsp. black pepper; 1 tsp. garlic powder; Fresh parsley (to garnish); ½ cup extra-virgin olive oil; ¼ cup lemon juice

This vibrant, picnic-perfect salad yields a burst of lemony and savory flavors in every bite. An easy plant-based dish to prepare for lunch or dinner, it features a combo of tender orzo and beans, plus roasted tomatoes, bell peppers and brussels sprouts.

Homemade Lemon Orzo Salad with Beans and Roasted Veggies in White Serving Bowl on Table | Vitacost.com/Blog

0 from 0 votes

Roasted Veggie Lemon Orzo Salad

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6

Calories 707 kcal

Ingredients

Salad

2 cups orzo
16 cups water
15 oz. canned chickpeas drained & rinsed
15 oz. canned red kidney beans drained & rinsed
2 cups mini bell peppers or sweet peppers chopped
2 lbs. baby brussels sprouts halved
½ cup toasted walnuts
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Fresh parsley to garnish

Lemon dressing

½ cup extra-virgin olive oil
¼ cup lemon juice

Instructions

Salad

Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
Arrange bell peppers and brussels sprouts in a single layer on baking sheet. Drizzle with olive oil and season with salt, black pepper and garlic powder.
Bake for 15-20 minutes or until veggies are charred, wilted and tender. Remove from oven and let cool slightly.
While veggies cook, prepare orzo. In large pot, combine orzo with water and 1 teaspoon salt. Bring to boil according to package directions. Drain orzo, then fluff with a fork. Let cool.

Lemon dressing

In bowl, mix olive oil and lemon juice until combined. Season with salt and black pepper to taste.

Assembly

Spoon orzo into serving bowl. Top with drained chickpeas, red kidney beans, roasted veggies and walnuts. Drizzle with lemon dressing, Gently toss to combine, garnish with parsley and serve.

Recipe Notes

Order the ingredients you need to make this colorful recipe at Vitacost.com!

Nutrition Facts

Roasted Veggie Lemon Orzo Salad

Amount Per Serving (1 g)

Calories 707 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 4g20%

Polyunsaturated Fat 8g

Monounsaturated Fat 15g

Sodium 402mg17%

Potassium 1432mg41%

Carbohydrates 94g31%

Fiber 21g84%

Sugar 12g13%

Protein 27g54%

Vitamin A 3635IU73%

Vitamin C 235mg285%

Calcium 168mg17%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.