Greek Orzo and Chickpea Salad
Photo by Carolyn Marin
This recipe by Vincci Tsui, a dietician and intuitive eating counselor, in Calgary, Canada, can inspire mindfulness because it requires chopping, dicing and cubing ingredients, which can be methodical and meditative activities. In terms of eating the salad, the numerous flavors and textures provide ample opportunity to engage the senses and be present with the food.
Yield: 4 to 6 servings (6 cups)
8 oz orzo
1 19-oz can chickpeas, drained and rinsed (about 2 cups cooked)
1 pint grape tomatoes, halved
1 large English cucumber, chopped
1 red bell pepper, chopped
1 bunch green onions, chopped
1 cup chopped basil
7 oz feta, cut into ½-inch cubes
For the dressing:
¼ cup red wine vinegar
2 Tbsp lemon juice
1 tsp honey
1 tsp dried oregano
½ cup olive oil
Salt and pepper to taste
Cook the orzo according to the package directions. Drain and rinse with cold water. Set aside.
Meanwhile, make the dressing by whisking together the red wine vinegar, lemon juice, honey and oregano until honey is dissolved. Slowly whisk in olive oil. Season with salt and pepper to taste. Set aside.
In a large bowl, mix together cooked orzo and remaining salad ingredients. Add in dressing and toss to coat.
Recipe and photo courtesy of Dietician and Certified Intuitive Eating Counselor Vincci Tsui.