A light and bright Chickpea Orzo Salad that comes together in 15 minutes, perfect for a backyard BBQ or an easy, no-reheat-needed lunch. Features a zesty lemon dressing.
Cook orzo according to package instructions. While orzo cooks, whisk together the dressing ingredients: olive oil, white balsamic vinegar, juice from 1 lemon, minced garlic, nutritional yeast, dried oregano, salt, and pepper. In a large bowl, combine the cooked orzo, sliced mini cucumbers, halved cherry tomatoes, cubed avocado, chickpeas, diced red onion, crumbled feta, and chopped parsley. Pour the dressing over the salad and toss to combine. Serve immediately if you prefer it warm, or chill in the fridge for at least 1 hour for a typical pasta salad experience. Store in the fridge for 3-4 days.
