Name: Three Pea & Orzo Pistachio Pesto Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4 to 6
Ingredients: 1½ cups (255 g) cooked chickpeas (see method) or one 15-ounce (425 g) can, rinsed and drained; 3 to 4 tablespoons vegetable broth, divided; 2 tablespoons extra virgin olive oil; Salt and black pepper to taste; 1 cup (140 g) green peas (defrosted if frozen); 1½ cups dry orzo; 1 cup (100 g) sliced sun-dried tomatoes (if hard, rehydrated in water until softened); 4 cups water; ⅓ cup (130 g) pistachios; ½ batch Tofu Feta; 2 cups (60 g) packed fresh basil; 1½ cups (265 g) cooked black-eyed peas or one 15-ounce (425 g) can, rinsed and drained; 1 tablespoon lemon juice; 2 to 3 garlic cloves; 2 tablespoons nutritional yeast

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
20 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

Whether you’ve never had an orzo and pesto salad or have been known to buy it in quart-size containers and eat half with a plastic spork on your way home, you’ll love my veganized recreation. This version of that classic deli salad features three types of peas for added protein. The pesto is made with pistachios rather than with pine nuts, which makes for a less bitter, more buttery flavor. The addition of Tofu Feta and sun-dried tomatoes will take you right back to the deli days. I’m sure