Orzo salad with peas, chickpeas & avocado dressing
Orzo salad with peas, chickpeas & avocado dressing
862kcal Per person
29g Protein
100g Carbs
38g Fat
24g Fiber
Ingredients
- 3 ounces orzo (84 g)
- 5 ounces garden peas (frozen) (140 g)
- ½ cucumber
- ¼ red onion
- 3 ounces chickpeas (84 g)
- 1 handful arugula (30 g)
- ½ avocado
- 2 squeezes lemon juice (10 ml)
- 1 tablespoon pesto (15 g)
- 1 tablespoon mayonnaise (15 ml)
Preparing this recipe
- Cook the orzo according to the package instructions. Rinse with cold water afterwards.
- Cook the peas for 4 minutes, drain and let cool.
- Dice the cucumber, finely chop the red onion and rinse the chickpeas in a colander with cold water.
- Combine the orzo, peas, cucumber, red onion, chickpeas and arugula in a bowl.
- In the cup of an immersion blender, combine the avocado with the lemon juice, pesto, mayonnaise and some pepper and salt. Blend until smooth.
- Stir the avocado dressing into the orzo salad. Serve in a (deep) plate.
Requisites:
- Immersion blender
Tip van FitChef
1. Sprinkle some fresh basil leaves over the salad.
2. If you don't have an immersion blender, you can also make the dressing by mashing the avocado very finely with a fork and mixing it with the other ingredients.
