This recipe is ideal for lunches and easy to prep during a Sunday Meal Prep! If like me, you always have a bag of pesto from LeGrand in your fridge, the recipe will be even easier and faster. Otherwise, you could always use a homemade pesto.
INGREDIENTS
1 cup dry orzo
1 can chickpeas, rinsed & drained
Veggie of choice: cucumber, bell pepper, arugula (other ideas that I didn’t have on hand but would work great: cherry tomatoes, red onion, olives, hearts of palm)
4-5 tbsp Sun-Dried Tomato Pesto from LeGrand
STEPS
1. Cook the orzo according to the package.
2. Chop the veggies.
3. Assemble everything in a large bowl.
4. Top the salad with the pesto.
5. Mix well & refrigerate. Salad should be good for a few days in the fridge.
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