Vegan Orzo Salad

  • Ingredients

    • 2 cups orzo, cooked and cooled
    • 2 cups cherry tomatoes, halved
    • 1 large cucumber, diced
    • 1 large red bell pepper, diced
    • ½ cup of red onion, finely chopped
    • ½ cup of Kalamata olives, sliced
    • ½ cup of fresh parsley, chopped
    • ½ cup of fresh mint, chopped for garnish 

    Dressing:

    • 4 tablespoons of Tal's lemon tahini
    • 3-4 tbsp of water, to thicken, if needed
    • 2 tbsp of olive oil
    • 2 cloves of garlic, minced
    • Salt and black pepper, to taste
    • 2 tsp of maple syrup or agave nectar (optional for a slight sweetness)
  • Method

    • Prepare the Dressing: In a bowl whisk all together, Tals' Lemon Tahini with water, olive oil, garlic, salt and black pepper until it gets well-smoothed out, adjust the consistency of this sauce using more water for pourability but creamy texture; it adds the sweetener you'd like to have.
    • Compose the Salad: Place orzo, tomatoes, cucumber, bell pepper, red onion, olives, parsley, and mint leaves all in one big bowl to mix.
    • Dress and Toss: Pour over the salad for dressing then toss for even coating of ingredients.
    • Serve: Transfer in a big bowl, more parsley and/or mint added for decoration and enjoy it! Best consumed within 2-3 days in the fridge. Serves 6-8 people.

Follow us on Instagram