Ingredients:
1/2 lb (224 G) Orzo macaroni
4 oz (100 g) dry black garbanzo beans (or a 15oz can rinsed and drained)
1/2 red onion, thinly sliced
8 to 10 Brussels sprouts, shredded
20 Cherry tomatoes, cut into quarters
small handful of parsley, chopped
1 TBSP capers in vinegar brine (no oil)
Oil Free Greek Dressing:
1 tablespoon white miso
1/2 cup aquafaba/chickpea liquid (from cooking the chickpeas or from the can)
1/3 cup red wine vinegar
1 tablespoon lemon juice
2 garlic cloves, minced
1 TBSP dried oregano
Mix miso and a little bit of aquafaba to a smooth paste, whisking out any lumps in the miso. Whisk together remaining dressing ingredients.
Directions:
(If you are using canned chickpeas, jump to the next paragraph)
If you are using dry black garbanzo beans, prepare them first. Add dry black garbanzo beans/chickpeas to pot and cover with plenty of water. Chickpeas will double in size. Let soak overnight. Next day, pour out water, rinse chickpeas and add to a pot. Cover with about two inches of fresh water and bring to a boil. Once boiling, turn heat down and simmer for 1.5 hours. Test the chickpeas to make sure they are soft but not mushy. They should be slightly al-dente. Remove from water. Dont throw the water out as that is your aquafaba for the dressing so save 1/2 cup of it.
Next, while the chickpeas are cooling off, cook orzo pasta to manufactures specification for al-dente. Drain pasta but dont rinse. Let pasta cool for 15 mins. Then add pasta to a large mixing bowl. To the bowl add the garbanzo beans, 1/2 thinly sliced red onion, 8 to 10 Brussels sprouts shredded, 20 Cherry tomatoes cut into quarters, a small handful of parsley chopped, and 1 TBSP capers in vinegar brine (no oil). Add salt and pepper to tasted. Add oil-free Greek dressing from recipe below. Mix together with hands. You can eat it at this point, but it is better the next day. Cover store in fridge overnight and then plate up and serve.
Link to YouTube video where I make this: https://youtu.be/id1OyQlP7ic
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