Lemon, Chickpea, and Orzo Soup
Greek Salad
Ingredients
- 1 large onion, chopped
- 3 carrots, chopped
- 1 cup chopped celery
- 3 Tbsp olive oil
- 2 (15-oz) cans chickpeas, drained and rinsed
- 5½ cups vegetable broth
- 8 oz vegan orzo
- ¼ cup lemon juice
- ¼ cup chopped fresh parsley
- 1 tsp salt
- ½ tsp pepper
Instructions
- Sauté onion, carrot, and celery in hot oil in a large Dutch oven over medium-high heat 5 minutes.
- Add chickpeas and broth; bring to a boil.
- Reduce heat to medium. Add orzo; simmer 20 minutes or until pasta is done.
- Stir in lemon juice, parsley, salt, and pepper.
Side Dish Ingredients
- 1 (5-oz) pkg mixed baby greens
- 4 Roma tomatoes, cut into wedges
- 1 English cucumber, sliced
- ½ cup pitted kalamata olives, halved
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a serving bowl.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
