we have been absolutely loving lunch salads lately. often we will make an extra large salad on sundays and then portion the salad out into small containers to take to work for our lunches during the week. it's a great way to have a homemade meal for lunch at work, while still keeping your diet in check.
this salad is chock full of orzo and chickpeas. fresh kale plays the role of a leafy green, and the whole thing is topped off with red onion and feta cheese. the lemon dressing gives it just the right amount of zing too. this is a delicious salad that is healthy and will make you feel better about the slice of pie that you just ate the night before for dessert!
orzo salad with kale, chickpeas, red onion, and feta cheese
prep time: 5-10 minutes
cooking time: 10-15 minutes
yields: 10 servings
adapted from kalyn's kitchen
1 1/3 cups dry orzo
4-5 cups fresh kale
1 teaspoon extra virgin olive oil
1 (15 oz.) can chickpeas, drained and rinsed
1/2 small red onion, finely chopped
8 oz. feta cheese, crumbled
1 large lemon
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt and pepper
to make the salad: cook the orzo according to the package directions, drain, and set aside to cool. meanwhile, cut the kale leaves away from the stalks and coarsely chop the leaves. in a large frying pay, over medium heat, heat the olive oil. add the kale, and cook until the kale begins to wilt slightly (about 1-2 minutes). place the kale into a large bowl. add the chickpeas, onion, feta, and orzo.
to make the dressing: zest and juice the lemon. whisk together the lemon zest, lemon juice, vinegar, and olive oil. season with salt and pepper to taste. add the dressing to the salad and toss well to combine.