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  • Alissa Jackson

Chickpea and Red Lentil “Orzo” Salad

This summer dish is the ultimate protein-packed meal for hot nights. It is delicious the night of but sometimes even better the next day for lunch!! I always make way too much so we can have it for leftovers all week long.

I start by cooking the Risoni. I follow the directions on the box, except instead of cooking with water, I cook with chicken stock. While the Risoni is cooking, prepare your other ingredients. Chop up your sausage into slices, your mozzarella into cubes, half your cherry tomatoes, drain and chop your artichokes, drain your olives and thaw out your corn by running cool water over it under a colander.

Once the Risoni is finished cooking, I like to place it in a bowl to chill in the refrigerator. Then, I sear the sausage slices until browned on both sides. When the sausage is cooked, you get to toss all of the ingredients together. Pull your “orzo” out of the fridge, toss in your corn, tomatoes, artichokes, olives, mozzarella, and sausage all together in a large bowl. Once incorporated, pour in your TJs Balsamic Vinaigrette and toss to thoroughly coat! This meal is effortless and is sure to please all of your eaters!!

Chickpea and Red Lentil “Orzo” Salad

2 boxes TJs Organic Chickpea and Red Lentil Risoni

1 container Chicken Stock

2 packages TJs Organic Sweet Italian Chicken Sausage sliced

2 cups TJs Roasted Corn

1 package cherry tomatoes halved

1 can TJs Extra Large Black Olives

1 package TJs Whole Milk Mozzarella cubed

1 jar TJs Marinated Artichoke Hearts drained and roughly chopped

1 Bottle TJs Balsamic Vinaigrette

This makes a ton, so if you do not want leftovers for days, half this recipe!!

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