Vegan Orzo Salad with Creamy Avocado Dressing
This vegan orzo salad with creamy avocado dressing makes an easy meal! It's perfect for those days when you need something quick and easy that's also hearty and satisfying.
Ingredients
Salad
- 3 cups cooked orzo
- 1 cup chopped cherry tomatoes
- 1 cup finely chopped cucumber
- ½ cup chopped vegan feta
- ½ cup sliced olives
- 1 small shallot
- 1 cup chickpeas
Avocado Dill & Yogurt Dressing
- 1 medium avocado
- ¼ cup vegan yogurt
- juice of 1 lemon
- ¼ cup chopped dill
- ⅓ cup olive oil
- ⅓ cup water add a few more tablespoon of water for a thinner consistency
- 1-2 cloves garlic
- 1 teaspoon salt or add more to taste
- ¼ teaspoon black pepper
Instructions
- Start by cooking the orzo according to the package instructions.
- Wash and chop the cucumbers, tomatoes, feta, olives, and shallot.
- To a bowl, add the orzo, cucumbers, tomatoes, feta, olives, shallot, and chickpeas.
- Create the dressing by adding all of the ingredients to a blender, then blending everything until smooth.
- Add the dressing to the salad, mix everything together, and enjoy!
Notes
- Store leftover vegan orzo in the fridge in an airtight container for up to two days. If you plan to store this orzo dish longer (up to four days) keep the dressing and salad ingredients separate and mix right before serving. Do not freeze.
- Cut the vegetables into similarly sized pieces.
Nutrition
Calories: 629kcalCarbohydrates: 69gProtein: 15gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 1003mgPotassium: 624mgFiber: 11gSugar: 6gVitamin A: 587IUVitamin C: 27mgCalcium: 97mgIron: 4mg
Tried this recipe?Let us know how it was!