0 from 3 votes
Vegan Orzo Greek Salad
This Vegan Orzo Greek Salad is a fresh and simple recipe that will please everyone. It's perfect for lunch or for a barbecue dinner side dish.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 395 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 1 ¼ cups orzo
- 1 cup cherry tomatoes
- 1 yellow pepper
- 1 cucumber
- ¼ cup fresh basil
- ½ cup chickpeas
- 1 tbsp herb of Provence
- ⅓ cup olive oil
- 2 tbsp white wine vinegar
- salt and pepper to taste
Instructions
- Cook the orzo in salted boiling water for 8 to 10 minutes. Drain, rinse with cold water, and put in a bowl.
- Cut the cherry tomatoes in half.
- Cut the pepper into small cubes.
- Cut the cucumber into small cubes.
- Chop the basil.
- Add the orzo to a large bowl, add all vegetables, chickpeas, basil, spices, olive oil, and vinegar. Mix together gently.
- Ideally, refrigerate salad about 2 hours before serving to enhance the flavor combinations.
Cup of Yum
Nutrition Information
Calories
395kcal
(20%)
Carbohydrates
46g
(15%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Sodium
12mg
(1%)
Potassium
426mg
(12%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
418IU
(8%)
Vitamin C
67mg
(74%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 395
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 12mg | 1% |
| Potassium | 426mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 67mg | 74% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.