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–+ servings

Roasted Broccoli & Orzo Salad

This scrumptious and super easy orzo salad is filled with crisp roasted broccoli, sun-dried tomatoes, chickpeas, organic red lentils, and a drizzle of EVOO (extra virgin olive oil) . It's perfect for any summer picnic, light lunch or BBQ side.
Print Recipe
Servings 14 servings
Calories 225 kcal
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 1 head broccoli organic, chopped into florets
  • 1 can (28 oz) chickpeas drained & rinsed
  • 4 tbsp extra virgin olive oil
  • 2 tbsp curry powder
  • 1 cup dried red lentils organic
  • 2 cup orzo
  • 4 tomatoes Sundried tomatoes minced
  • 1/4 cup parsley minced
  • 1/2 tbsp black pepper
  • 1/8 tsp garlic salt (or to taste)
  • 1 tsp Chili flakes
  • 1 tbsp lemon juice half a lemon

Instructions
 

  • In a large bowl, add the broccoli and chickpeas. Toss with hafl of the extra virgin olive oil & curry powder.
  • Spread on a large baking sheet. Roast at 400F for 15-20 minutes, or until golden brown. Cool for 5-10 minutes.
  • Bring a large pot of salted water to a boil. Stir-in 1 cup of organic red lentils. Bring back to a boil and simmer for 5 minutes.
  • Add 2 cups of orzo to the pot. Simmer for an additional 10 minutes, or until the orzo is al dente. Drain and cool.
  • In a large salad bowl, add the roasted broccoli and chickpea mixture. Mix in the cooked orzo and red lentils.
  • Toss in the sun-dried tomatoes, parsley and remaining olive oil. Season with pepper, garlic salt, chili flakes and lemon juice.

Notes

Thank you to my nutrition student, Jennifer Chang, for sharing this amazing recipe and photos!

Nutrition

Calories: 225kcalCarbohydrates: 35gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 101mgPotassium: 354mgFiber: 7gSugar: 4gVitamin A: 350IUVitamin C: 42.9mgCalcium: 40mgIron: 3.1mg
Tried this recipe?Let us know how it was!