Creamy Lemon Orzo Salad with Chickpeas and Fresh Zucchini

From MarketStreetVegan.com

serves about 6

1 lb dried orzo

15 oz firm tofu, drained

1/4 cup extra virgin olive oil

1/4 cup lemon juice

1 tsp dried basil

1/2 tsp fine sea or kosher salt

1 small clove garlic

1 tsp lemon zest

1/2 tsp freshly cracked black pepper

1 15-oz can chickpeas

1 medium zucchini

Cook pasta in unsalted boiling water for seven minutes, or until tender but firm.

Meanwhile, combine tofu, oil, lemon juice, basil, salt, and garlic in a food processor. Process until very smooth, about a minute, pausing to scrape the sides as needed. Stir in lemon zest and pepper.

When pasta is done, drain well and transfer to serving bowl. Add tofu puree and mix thoroughly. Set aside to cool.

While pasta cools, drain chickpeas in a fine sieve. Set aside to let drain thoroughly. Slice zucchini into very thin half-moons. Add both to serving bowl and toss to mix. Taste, and adjust salt to taste.

Fluff the whole thing again before serving slightly warm or at room temperature. Bring chilled leftovers to room temperature before fluffing and serving.