by Bold Bean Co
Pasta salads are popular for a reason, but have you ever added QUEEN CHICKPEAS? Plump, nutty, creamy they are the PERFECT addition to add flavour, bulk + bite. Ideal for a quick lunch that's great for meal prepping too.
Based on 4 servings, adjust as needed.
Cook the orzo in a pan of boiling, salted water until al dente, around 8-10 minutes. Drain the orzo into a sieve and refresh under cold running water, then shake off the excess water. Drizzle a little extra virgin olive oil to prevent it sticking together.
Heat 3 tablespoons of olive oil (if cooking for 4) in a medium sized frying pan over a medium heat. Once hot, add the courgettes with a pinch of salt and fry until soft and slightly golden on the edges, about 7-8 minutes.
To a mixing bowl, add the drained orzo, drained chickpeas, courgettes, pesto, juice of half a lemon and a good crack of black pepper and stir gently until well combined. Check for seasoning and add more lemon juice or pesto to your taste.
Serve into bowls, top with toasted pine nuts, a few shavings of parmesan and fresh basil leaves. Serve alongside some fresh, crunchy rocket, and top with mozzarella, burrata or feta, if you like. Keeps in the fridge for up to 3 days.