Lemon Tahini Orzo Salad

🧂 Ingredients

• 1 pound orzo pasta
• 2 cups baby kale

  chopped
• 2 cucumbers

  cut in rounds
• 4 tbsp parsley
• 1 cup cherry tomatoes

  halved
• ½ cup kalamata olives

  chopped
• 1 eggplant

  sliced in 4 lengthwise for grilling
• 1 tsp olive oil
• pinch salt
• pinch smoked paprika
• 1 15 oz can chickpeas
• pinch salt
• ½ tsp smoked paprika
• ½ tsp olive oil
• 4 tbsp tahini
• 2 lemons

  juiced
• 2 tbsp olive oil

Instructions

• 1 Cook the Chickpeas - Preheat oven to 400, toss chickpeas with salt, smoked
  paprika and olive oil and bake for 20 minutes.
• 2 Grill the Eggplant- Make marinade and coat each slice of eggplant then grill for
  5 minutes each side. Let cool then chop into bite size pieces.
• 3 Cook the orzo according to the directions, rinse, drain well and add to a large
  bowl.
• 4 Add dressing ingredients to the orzo and mix well.
• 5 Add baby kale, cucumbers, olives, cherry tomatoes, cooled chickpeas and
  eggplant, and parsley  to the bowl with orzo and dressing and mix well. Taste
  for salt and pepper and adjust.

Nutrition Info