Lemon Tahini Orzo Salad

Name: Lemon Tahini Orzo Salad
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 pound orzo pasta; 2 cups baby kale (chopped); 2 cucumbers (cut in rounds); 4 tbsp parsley; 1 cup cherry tomatoes (halved); 1/2 cup kalamata olives (chopped); 1 eggplant (sliced in 4 lengthwise for grilling); 1 tsp olive oil; pinch salt; pinch smoked paprika; 1 15 oz can chickpeas; pinch salt; 1/2 tsp smoked paprika; 1/2 tsp olive oil; 4 tbsp tahini; 2 lemons (juiced); 2 tbsp olive oil

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Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 6

Author : Sara Tercero

chickpeas grilled healthy

Instructions

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Step 1

Cook the Chickpeas - Preheat oven to 400, toss chickpeas with salt, smoked paprika and olive oil and bake for 20 minutes.

Step 2

Grill the Eggplant- Make marinade and coat each slice of eggplant then grill for 5 minutes each side. Let cool then chop into bite size pieces.

Step 3

Cook the orzo according to the directions, rinse, drain well and add to a large bowl.

Step 4

Add dressing ingredients to the orzo and mix well.

Step 5

Add baby kale, cucumbers, olives, cherry tomatoes, cooled chickpeas and eggplant, and parsley to the bowl with orzo and dressing and mix well. Taste for salt and pepper and adjust.

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