This Mediterranean Orzo Salad is packed with flavor, without any dairy, garlic, or onions – all of which can often be triggers for people with IBS. My number one way to impart an onion/garlic type of umami into a dish without actually using the ingredients themselves is using garlic infused olive oil instead. It adds that punch of flavor without any of the stomach upset, and is a great way to infuse your dressings and or any dishes.

This Dairy Free and Grain Free Mediterranean Orzo Salad is also grain free by using a chickpea flour based orzo – making it accessible for people with all kinds of food intolerances! I wanted to put a tummy-friendly spin on this dish in a way that makes you feel like you’re eating the real thing, without any sacrifice. The grain free orzo base provides a great canvas for culinary creativity and is a really great alternative to the typical rice or gluten-filled orzo based dish.

The dairy free feta used in this Mediterranean Orzo Salad adds such an ideal creaminess and saltiness that pairs well with the bright acidity of the other ingredients.

From the grain free orzo to the vibrant, fresh vegetables, eating this Dairy Free and Grain Free Mediterranean Orzo Salad feels like a trip to Greece. I like to use cucumbers, cherry tomatoes, chickpeas, and kalamata olives in this, but feel free to customize as you see fit in a way that works for you and your personal preferences.

The sweet yet tangy dressing is truly addicting in this salad, with notes of oregano to bring it all together.

Dairy Free and Grain Free Mediterranean Orzo Salad

Recipe by thenoglutengirl Course: Mains, Sides

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• For the salad:

• 1 box 1 grain free orzo

• 1 cup 1 cucumbers, diced

• 1 cup 1 cherry tomatoes, halved

• 1/4 cup 1/4 olives, diced

• 1/2 cup 1/2 chickpeas

• crumbled vegan feta

• For the dressing:

• 2 1/2 tbsp 2 1/2 garlic olive oil

• 1 tbsp 1 regular olive oil

• 4 tbsp 4 ACV

• 4 tsp 4 honey (can sub maple syrup)

• 1 1/2 tsp 1 1/2 oregano

• squeeze of lemon

• salt, pepper to preference

Directions

• Start by cooking orzo according to instructions on the box. Drain and rinse with cold water to cool.
• In a large mixing bowl, add orzo, cucumbers, tomatoes, olives, chickpeas, and crumbled vegan feta.
• In a separate bowl, mix together all ingredients for the dressing.
• Add the dressing to the bowl with the rest of the salad ingredients and mix until combined throughout. Can top with more vegan feta to serve.