INGREDIENTS
4 tbsp extra virgin olive oil, divided
1 lb asparagus, woody stems removed and then cut into smaller pieces
4 cloves garlic, crushed and divided
2 15 oz cans chickpeas, rinsed, drained and pat dry with a clean kitchen towel
1 1/2 tbsp lemon zest, about 2 medium lemons
3 tbsp nutritional yeast, divided
1 1/2 cups dry orzo
1 tbsp tahini
1 tbsp maple syrup
1 tbsp balsamic vinegar
2 tbsp freshly squeezed lemon juice, about 2 medium lemons
1/2 tsp dry thyme
1/2 tsp dry oregano
1/2 tsp salt plus more to taste as desired
1/4 medium onion, finely diced
1/4 cup sun-dried tomatoes packed in herbs and oil
1/4 cup fresh basil
1/4 cup fresh parsley or more to taste
INSTRUCTIONS
1. Bring a large pot of water to a boil. Generously salt the water and then add your orzo and allow your pasta to cook until al dente according to the package. Drain the pasta well and add it to a large mixing bowl and set aside.
2. In a separate large skillet, heat up 1 tablespoon of oil, then add in the chopped asparagus and sauté until it starts to turn bright green, about 4 minutes.
3. Add in half of your minced garlic and sauté again until fragrant. Pour in the chickpeas and continue to stir until the chickpeas warm through.
4. Sprinkle in 1 tablespoon of nutritional yeast and 1/2 tablespoon of lemon zest and continue to sauté for an additional 2-3 minutes, then add the mixture to the bowl of orzo and set aside to prepare the remaining ingredients.
5. To a small jar or bowl, add in your remaining 2 tablespoons nutritional yeast, 3 tablespoons oil and 2 crushed garlic cloves, tahini, maple syrup, balsamic vinegar, lemon juice, thyme, oregano, and salt and stir well to combine.
6. To your bowl of orzo, add your onion, sun-dried tomatoes, fresh basil, parsley and top with the dressing. Give everything a good toss to coat. Adjust salt to taste and serve with extra grated lemon zest if desired.
credit: plantbasedrdblog.com