#vegan lunch

Sunday, May 24th 2026

This light and healthy Spring Orzo Pasta Salad is gluten-free, vegan, and allergy-free. Simple and easy with just a few ingredients like sweet peas, fresh lemon, parsley, and green onion! A delicious and quick side dish recipe to pair with a weeknight dinner or meal prepped for a packable cold lunch!

Both indulgently creamy and bright with citrus hints, this Lemony Hummus is my favourite thing to whip up, whether as an appetizer, or for a quick and tasty lunch, alongside warm Flatbreads. Happy Monday!

Ingredients (makes about 2 cups):

1 cup tinned chickpeas, rinsed and drained 

1/4 cup aquafaba (the liquid in the chickpea tin)

1 large garlic clove

a large lemon

1 1/2 heaped teaspoon tahini (sesame seed paste)

2 tablespoons good extra-virgin olive oil 

1/4 teaspoon ground cumin

1/4 teaspoon fleur de sel or sea salt flakes

¼ teaspoon freshly ground black pepper

1/4 teaspoon ground chilli

a few leaves freshly picked Garden Cilantro 

Place chickpeas and aquafaba in a food processor.

Peel and halve garlic clove, and add to the food processor as well.

Grate in the zest of half the lemon into the food processor, and the zest of the remaining half into a small plate or saucer. Set aside.

Thoroughly squeeze in the juice of the whole lemon, and add tahini and olive oil.

Sprinkle in ground cumin, fleur de sel, black pepper and ground chilli.

Process until beautifully smooth, scraping the sides with a spatula and processing again, if necessary.

Spoon Hummus in serving bowl, garnish with reserved lemon zest and Cilantro and drizzle with olive oil.