Pesto Orzo and Roasted Chickpea Salad
with Rocket, Baby Plum Tomatoes and Greek Style Salad Cheese
Looking for a quick and tasty midweek dinner option? Try cooking up our Pesto Orzo and Roasted Chickpea Salad in just 20-25 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 carton(s)
Chickpeas
1 sachet(s)
Roasted Spice and Herb Blend
180 grams
Orzo
(Contains Cereals containing gluten)
½ unit(s)
Lemon
64 grams
Pesto
(Contains Milk)
125 grams
Baby Plum Tomatoes
40 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
b) Drain and rinse the chickpeas in a sieve, then pat dry with kitchen paper.
c) Spread the chickpeas onto a baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat.
d) Roast on the middle shelf of your oven until crispy, 16-18 mins. Carefully remove from the oven and turn halfway through.
a) Pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil.
b) When the pan of water is boiling, add the orzo and bring back to the boil. Cook until tender, 10 mins.
c) Once cooked, drain in a sieve and run under cold water. Drizzle with oil and stir through to stop it sticking together.
a) While the chickpeas roast, zest and halve the lemon (see ingredients for amount).
b) In a large bowl, combine the pesto, lemon juice, olive oil for the dressing (see pantry for amount) and a pinch of salt and pepper. Set your dressing aside.
a) Halve the baby plum tomatoes.
b) Stir the tomatoes through the dressing and set aside to macerate.
a) When the chickpeas have 5 mins remaining, remove the tray from the oven. Drizzle over the honey (see pantry for amount), toss to coat, then return to the oven for the remaining time.
b) When everything's ready, add the cooked orzo, rocket and half the chickpeas to the dressing bowl. Mix to combine. TIP: Don't add the leaves too early or they'll go soggy.
a) Share your orzo salad between your serving bowls.
b) Top with the remaining chickpeas and crumble over the Greek style cheese.
c) Sprinkle over a pinch of lemon zest to finish.
Enjoy!
