Sun Dried Tomato Orzo +
Garbanzo Bean Salad
with Lemon Tahini Dressing
Since when does a salad need to start with greens? I’m here to change that – orzo creates a great base without being overly heavy and the garbanzo beans add in great texture and flavor. Fresh herbs – like my favorite basil and oregano give you the greens you want, sautéed shallots and fabulous sun-dried tomatoes – basically they speak for themselves.
It’s heaven in a bowl! It’s a great combination – with texture, colors and fresh flavors.
The Lemon Tahini Dressing – it super creamy (add more water to thin it out) and full of TANG! It’s the perfect tang without feeling like you bit into a lemon – because the maple syrup mellows it out and gives you a hint of sweetness you need!
Let’s make it!
Make it ahead of time.
This is fabulous made a head of time, leave the fresh basil and oregano out (until you serve it) along with the dressing in a separate glass jar.
If you make it within 2-3 hours of serving it, let it sit at room temperature.
If you make it 1-2 days before, store it in your refrigerator.
Add in the fresh herbs and pour the dressing on it right before serving. AND always serve with extra dressing on the side.
Other salads I love.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Sun Dried Tomato + Garbanzo Bean Salad with Orzo + Lemon Tahini Dressing
- Total Time: 20 minutes
- Yield: 6 1x
- Diet: Gluten Free
Ingredients
- 1 tablespoon sun-dried tomato oil (take the oil from the jar of tomatoes)
- 1 large shallot, sliced
- 2 garlic cloves, sliced
- 1 can garbanzo beans, drained
- 1 1/2 cup cooked orzo
- 1/2 cup chopped sun-dried tomatoes (soaked in oil)
- 1/2 cup fresh basil leaves, whole
- 1/4 cup fresh oregano leaves, whole
- zest from 1 lemon
- 1/2 cup Lemon Tahini Dressing (Recipe below)
Lemon Tahini Dressing
- 1/3 cup tahini – stir to combine all the natural oils first, before measuring
- Juice from 1 lemon
- 1 tablespoon + 1 teaspoon real high quality maple syrup
- 1 tablespoon olive oil
- 1 large pinch sea salt
- 1 garlic clove, minced
- 2–3 tablespoons hot water (you may need to add more if it thickens up too much)
In a glass jar with a lid, combine all the ingredients. Put a lid on the jar and shake up to combine. If the dressing is too thick, add 1 tablespoon more of hot water to the mix. Continue to do this until it reached your desired consistency.
Store in this container for up to 1 week.
Instructions
- Heat a small sauce pan over medium high heat. Add in the sun-dried tomato oil and shallot. Sauté until the shallots are cooked, translucent and softened. Add in the garlic and drained garbanzo beans. Stir to combine and cook for 1 minutes. Turn the heat off to let cook.
- In a serving bowl combine all the ingredients together with a wooden spoon. Drizzle the dressing over the top at the end – serve more table side for extra sauce and tang!
- Prep Time: 10
- Cook Time: 10
- Category: salad
- Method: stove-top
- Cuisine: vegetarian
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