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This risoni or Orzo Salad is the easiest fresh lunch. It is light but protein-packed and full of flavor thanks to the gremolata sauce. You only need 30 min and easy ingredients: Onion, cucumber, cherry tomatoes, black olives, garlic, parlsey…

This sauce has a fruity lemon flavor mixed with fresh herbs that creates the perfect balance with the black olives and the chickpeas.

What about a spring fresh lunch, easy to grab if you go picnic? This is it!

How to prepare this Orzo Salad?

1. Cook the orzo according to package directions in a pot of boiling salted water. Meanwhile, prepare the gremolata sauce: We chop the fresh basil and parsley previously washed with the chopped garlic and the lemon zest. Add the ingredients to a small bowl and then add the EVOO and salt.
2. Drain the orzo and wash it with cold water to cut the cooking time. In a large bowl add the drained orzo with the gremolata sauce and stir well.
   

   #EarthyTIP: If you have time, keep the orzo-gremolata mixture in the fridge for an hour before adding the remaining ingredients.

3. Add the onion cut into julienne strips.
4. Cut the cucumber in half twice and then into slices. Add it to the bowl.
5. Add the cherry tomatoes in quarters.
6. Drain a can of cooked chickpeas and add them to the dish.
7. Cut the black olives in half and add them.
8. Stir well.
9. Taste and season to taste. Set aside in the fridge for 30 minutes before serving and enjoy!

If you make this recipe leave a comment and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations 

Yield: Mains

Italian Orzo Salad with Gremolata | Vegan & Easy

This Orzo Salad is the easiest fresh lunch. Light but protein-packed and full of flavor thanks to the gremolata sauce. You only need 30 min!

Ingredients

• 350 g Orzo/Risoni
• 1 can cooked chickpeas (240 g) (Optional or another protein)
• 250 g cherry tomatoes
• 1 red onion (170 g)
• 1 cucumber (306 g)
• 1 cup black olives (100 g)
• Gremolata Sauce
• Salt and pepper to taste

Instructions

1. Cook the orzo according to package directions in a pot of boiling salted water.
2. Meanwhile, prepare Gremolata Sauce: Chop fresh basil and parsley previously washed with the chopped garlic and the lemon zest. Add the ingredients to a small bowl and add EVOO and salt.
3. Drain the orzo and wash it with cold water to cut the cooking time. In a large bowl add the drained orzo with the gremolata sauce and stir well. Keep it in the fridge for an hour before adding the remaining ingredients.
4. Prepare the veggies: Cut onion into julienne strips, cut the cucumber in half and then into slices, cut the cherry tomatoes in quarters and black olives in half.
5. Drain the cooked chickpeas.
6. Add the ingredients to the bowl and stir to combine.
7. Taste and season if needed.
8. Set aside in the fridge for 30 minutes before serving and enjoy!

Notes

If you want a Gluten-Free version of this dish, you can use rice instead of orzo.