Marinated Tomato and Avocado Salad
with Orzo, Chickpeas and Pepitas
A quick marinade with white wine vinegar and garlic infuses flavour and tang into tomatoes in this refreshing orzo salad. Pepitas and chickpeas add heartiness, while avocado gives the salad a silky finish.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Tomato
2 gousse(s)
Ail
1 pièce(s)
Vinaigre de vin blanc
(Contient: Sulfites)
170 g
Orzo
(Contient: Blé)
1 pièce(s)
Avocat
7 g
Basilic
1 boîte(s)
Pois chiches
1 pièce(s)
Citron
28 g
Graines de citrouille
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Poivre*
pièce(s)
Huile*
Instructions
Prep: Bring a large pot of water with a large pinch of salt to a boil. Wash and dry all produce. Cut the tomato(es) into 1-inch cubes and toss into a medium bowl. Smash the garlic cloves with the side of your knife and stir them into the tomatoes along with the white wine vinegar. Season with salt and pepper and set aside to marinate.
Cook the orzo: Add the orzo to the boiling water and cook for 6-7 minutes, until al dente. Drain and rinse under cool water.
Meanwhile, drain and rinse the chickpeas. Thinly slice the basil. Halve, pit, and cube the avocado. Zest and halve the lemon.
Toss the orzo in a large bowl with the chickpeas, avocado, lemon zest and juice (to taste), a drizzle of oil and half the basil. Season with salt and pepper
Plate: Serve the orzo, chickpea and avocado mixture topped with the marinated tomatoes (don’t forget to discard the garlic cloves!) and sprinkled with the pepitas and remaining basil. Enjoy!
