Vegan Orzo Pesto Salad
Cook the orzo according to the directions on the packet until al dente. Drain and run under cold water. Set aside.
Toss chickpeas with the lemon juice and zest, salt and pepper. Roast for about 15 minutes, or until crispy and browned.
Step 3. Salt chopped tomatoes
and toss until evenly coated. Set aside over a bowl to drain. Toss the tomatoes to remove excess liquid. Reserve the liquid for the dressing.
Add the basil, garlic, lemon juice, sunflower seeds, water to a high-speed blender. Blend on high until smooth, adding the juice from the drained tomatoes, as needed Add maple syrup, salt, and pepper to taste.
Combine the orzo, tomatoes, cucumber, red onion, olives, hemp hearts, and dressing Add salt and pepper to taste.
Place 4 (15-ounce) Mason jars in a row. Divide the dressing, orzo, cucumber, tomato, red onion, olives, chickpeas, and hemp hearts between each jar. Cover and refrigerate up to 4 days.
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