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Rainbow Veggie Orzo Salad with Creamy Lemon-Feta Dressing!
Ingredients
  • subheading: For the veggies:
  • 1 head cauliflower, cut into small florets
  • 1 large red bell pepper, chopped
  • 1 red onion, chopped
  • 1 15 oz can chickpeas, rinsed and drained
  • 3 to 4 tbsp olive oil
  • 2 tsp dried oregano
  • 2 tsp dried dill
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp pepper
  • subheading: For the salad:
  • 8 oz orzo, cooked according to the package
  • Handful arugula
  • ⅓ cup chopped fresh parsley
  • ¼ cup crumble feta cheese
  • ¼ cup sunflower seeds
  • subheading: For the dressing:
  • ½ cup olive oil
  • ¼ cup lemon juice
  • 1 to 2 tbsp lemon zest (depending on how lemony you want it)
  • 2 tbsp water
  • 1 ½ tbsp honey
  • ½ cup crumbled feta cheese
  • 2 large garlic cloves, chopped
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp pepper
Note: Ingredients may have been altered from the original.
Steps
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