Greek Orzo and Chickpea Salad
Vincci Tsui

Recipes

Recipe
Aug 31, 2023

Recipes

Greek Orzo and Chickpea Salad

Recipe
Feb 27, 2024
 

This recipe by Vincci Tsui, a dietician and intuitive eating counselor, in Calgary, Canada, can inspire mindfulness because it requires chopping, dicing and cubing ingredients, which can be methodical and meditative activities. In terms of eating the salad, the numerous flavors and textures provide ample opportunity to engage the senses and be present with the food.

Yield: 4 to 6 servings (6 cups)

8 oz orzo

1 19-oz can chickpeas, drained and rinsed (about 2 cups cooked)

1 pint grape tomatoes, halved

1 large English cucumber, chopped

1 red bell pepper, chopped

1 bunch green onions, chopped

1 cup chopped basil

7 oz feta, cut into ½-inch cubes

 

For the dressing:

¼ cup red wine vinegar

2 Tbsp lemon juice

1 tsp honey

1 tsp dried oregano

½ cup olive oil

Salt and pepper to taste

 

Cook the orzo according to the package directions. Drain and rinse with cold water. Set aside.

Meanwhile, make the dressing by whisking together the red wine vinegar, lemon juice, honey and oregano until honey is dissolved. Slowly whisk in olive oil. Season with salt and pepper to taste. Set aside.

In a large bowl, mix together cooked orzo and remaining salad ingredients. Add in dressing and toss to coat.

 

Recipe and photo courtesy of Dietician and Certified Intuitive Eating Counselor Vincci Tsui.


Original article published at Natural Awakenings

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