1 tbsp olive oil
1 tbsp harissa spice blend
2 tbsp white wine vinegar
1 tbsp runny tahini
2 cups orzo
2-3 cups chopped baby spinach
1/2 cup chopped mixed fresh herbs
1/2 cup crumbled vegan feta Juice of 1 lemon
Salt and black pepper to taste
2 cups cooked chickpeas
🔹 Preheat oven to 425 F.
🔹 Rinse cooked chickpeas, and pat them dry with a clean kitchen towel.
🔹 Add olive oil and harissa, and toss until coated.
🔹 Spread chickpeas on a lined baking sheet, and bake for 20 minutes. Give them a stir, and bake for another 20 minutes.
🔹 In the meantime, prepare orzo according to package instructions.
🔹 Drain, then mix while still hot with crumbled vegan feta, chopped spinach, herbs, tahini, vinegar and lemon juice.
🔹 Season to taste with salt and black pepper.
🔹 Serve with chickpeas, and enjoy!