A well-balanced and healthy recipe from Bhavana Collective.
Ingredients:
6 oz. orzo
(or gluten free pasta)
1 cup prepared garbanzo beans
1 1/2 cups grape or cherry tomatoes halved
1/2 cup feta cheese crumbles
(substitute goat cheese or dairy free alternative)
1/4 cup pitted kalamata olives
1/4 chopped green onions
For the lemon dressing:
1/4 cup lemon juice
1 tsp. honey
1 clove garlic chopped
1/4 cup chopped herb of choice (I’m a dill girl myself)
salt and pepper, to taste
1/2 cup extra virgin olive oil
Directions:
To prepare garbazon beans: Place dry beans in a bowl and cover generously with water (about 2-3 inches of water above the beans). Soak overnight or as long as 24 hours. Rinse beans with cold water. Cover beans with at least one inch of water over the beans, then add chopped onion, garlic, sea salt, and a bit of coconut oil and bring to a boil. Cook at a low rolling boil for 45 min to 1 1/2 hours depending on desired firmness.
Cook pasta in a large pot of salted, boiling water until al dente then drain, rinse with cold water, and set aside.
For the lemon dressing: Add lemon juice, honey, herbs, garlic, and salt and pepper in the bowl of a food processor, or in a bowl, then slowly drizzle in oil while pulsing. Alternatively, slowly whisk in oil. Taste and adjust seasonings if necessary.
Combine tomatoes, cheese, kalamata olives, and green onions in a large bowl then add drained pasta. Pour over enough dressing to coat, then toss to combine. Serve room temperature, or if serving cold, reserve remaining dressing to add before serving, as pasta will quickly soak up the dressing.
About the Author: The Modern Gladiator
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