Ingredients (use vegan versions):

• 1/2 lb orzo (pasta)
• 3 tablespoon olive oil
• 2 tablespoon vegan red wine vinegar
• 1 tablespoon Dijon-style vegan mustard
• 1/4 cup chopped fresh mint leaves or 1 1/2 tablespoon dried
• 2 tablespoon dried oregano
• 1 tablespoon dried thyme leaves
• 1/2 tablespoon black pepper
• 2 medium tomatoes, diced
• 4 scallions, chopped
• 1 med. unpeeled cucumber, diced
• 2 cloves garlic, minced
• 1 cup pitted black olives, halved
• 1/4 lb. vegan soy feta or seasoned tofu, crumbled
• 1 15-oz. can chickpeas, drained

Directions:

In a small saucepan, place the pasta in boiling
water and cook for 9 to 11 minutes, until al dente. Drain
and cool under cold running water.

In a small bowl, whisk together the oil, vinegar,
mustard, mint, and seasonings, forming a vinaigrette. In a
large mixing bowl, combine the orzo, tomatoes, scallions,
cucumber, garlic and black olives. Blend in the
vinaigrette, soy feta, and if desired, chickpeas.

Chill for 1 hour before serving. Place over a bed of lettuce.

Serves: 6

Preparation time: 30 min.

Tags: Salad, Tomato, Vegan