IntermediateSaladLunchgreek
Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:20 min
Active:25 min
Cook:35 min
Total:55 min
Servings:10
A Greek-style salad combining chickpeas, orzo pasta, and roasted sweet potatoes in a lemon-olive oil dressing.
Ingredients
Servings:
10
- 6 cups chickpeas, cooked
- 1 tablespoons lemon juice
- ¾ cup olive oil
- ¾ teaspoons sea salt
- ¾ teaspoons ground black pepper
- 2 whole red onions, thinly sliced
- 1 pint cherry tomatoes, halved
- 1 cup Kalamata olives, pitted & halved
- 8 ounces feta cheese
- ¾ cups balsamic vinegar
- 2 pounds orzo pasta
- 2 gallons water
- 5 whole sweet potatoes (medium), cut into wedges
- 2 tablespoons olive oil
- 2 teaspoons dried rosemary
Instructions
- 1
In a medium bowl, whisk together vinegar, olive oil, and lemon juice.
- 2
Add salt, pepper, red onions, cherry tomatoes, chick peas, and olives.
- 3
Cover and refrigerate for at least 2 hrs.
- 4
Top with feta cheese when serving and/or putting into storage containers.
- 5
Bring water to a boil.
- 6
Add in orzo pasta, and boil uncovered for 9 minutes, stirring occasionally.
- 7
Drain the pasta.
- 8
Preheat oven to 450 degrees.
- 9
Toss sweet potatoes in olive oil and rosemary on sheet pan(s).
- 10
Roast for ~25 mins, or until wedges are tender.
Equipment
- Baking Sheet
- Colander
- Mixing Bowls
- Whisk
Nutrition Facts
Calories652
% Daily Value*
Total Fat33.16g
Saturated Fat7.05g
Trans Fat0.00g
Cholesterol16.98mg
Sodium1424.16mg
Total Carbohydrate67.21g
Dietary Fiber11.53g
Total Sugars10.27g
Includes Added Sugars0.00g