If I could make only one dish this summer...

----------------------------------------------------------------------------------------------------------

----------------------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------------------
*IN THIS VIDEO*

🔪 *MY KITCHEN ESSENTIALS*

🔑 *KEY MOMENTS*

00:00 Introduction
00:10 Spiced Chickpeas
01:40 Prep the Salad Ingredients
05:39 Cook the Orzo
06:07 Make the Sauce and Assemble

[flawlessmyra]

Delicious is an understatement for this pasta. I made this for my husband and he loved it. I told him you have a cook book coming out that I wanted to get, he said, “use my money and get that book baby” 😂. You have our support girl in my household. Thanks for the amazing recipes.

[miseentrope]

Sun-dried tomatoes in oil _are_ making a comeback. I saw five videos featuring them last week. You are correct, they are sooo tasty.

[goodbadgirl]

I've become obsessed with your channel! I have switched to plant-based eating for health reasons and I appreciate your recipes which are beautiful, flavorful, and nutrient-dense. I made the vegan burrito bowl last week (chef's kiss!) and this recipe is making its way to my table imminently - definitely while I have so much beautiful basil growing in my garden! Preserved lemons! Who knew? Congratulations on your book!

[rachelchanel]

I giggled when you were like "No garlic left behind!", but was also like "Amen!"

[jueatsplants]

I pre-ordered your cookbook and can't wait to try out all the recipes!!!! I've never made a dish of yours I didn't like! My whole fam is vegan and we're so excited to have a new repertoire of recipes to choose from :) I also have a bag of orzo sitting in my pantry that I had no idea what to do with, this is perfect, thank you Nisha!

[Medblue]

You are such an inspiration Nisha, in more ways than one! I made your green salad 'number 3' last night, all the family thoroughly enjoyed it. I've now come back to see what tonight's menu will be and I've been drawn to this summer dish. I've pre-ordered two of your books, to gift one to a friend who I know will be as thrilled with your recipes as I am. Thank you and your other half for all that you do. A big BRAVO from Cyprus!!

[allaboutcanines]

I love how you put the herbs used & quantities in the bottom left, clear & not distracting. Yummy recipe. Thanks.

[marian]

What are the things I love about this is that it’s not focused on quick and easy. It’s focused on making a beautiful dish even if it takes you a little bit of time, you can tell that it is totally worth it. I am going out to buy some preserve lemons! Or maybe a bunch of lemons to make my own!

[annamariamarchese]

I have just made this delicious dish. I made it beforehand for dinner tonight so it’s ready to heat up and serve. It is very tasty with so many textures from the nuts the pasta and crunch from the chickpeas. The lemon adds a delightful tangy freshness. Yes….this is a winner for dinner or as a side and can be eaten cold. Thank you Nisha well done!

[MikenAnne]

Just preordered the kindle version of the book. So excited!! Bought everything to try this recipe this week. Found preserved lemons in the canned olive section at Whole Foods as well, for anyone wondering.

[bettinas]

This is delicious! I love it! I even used my own preserved lemon for the first time.

I am so much looking forward to your cook book ❤

[japsowinkaur]

All your recipes are top class! You put so much effort into them❤❤

[Bananamoonice]

This recipe really deserved its own video. It is a gem and one of my favorite Nisha recipes. Such a unique and creative flavor profile. Can’t hype it enough ❤

[puddinb]

Ordered my book and cannot wait! You have some of my favorite reoccurring recipes and I am not vegan. I love that you help me incorporate more veggies and FLAVOR into my life. Thanks Nisha :)

[Cheychey]

Oh my goodness! This is so delish!!
I didn’t have orzo, so I subbed with Israeli couscous. I think when I make it next time, I will add twice as many pinenuts and make sure I mince the preserved lemon. Sooo yummy!! Thanks Nisha🥳🫶

[joannecarnevale]

I don't want to rush the summer, but I'm excitedly for my pre-ordered copy of Big Vegan Flavor. Can't wait!

[emmac]

ooooh this looks tasty! I especially like the idea of adding a gremolata on top for more zing and flavor 😋 I do have a suggestion though, I use that same brand of preserved lemons and I always chop up the whole lemon (minus seeds) into a paste whenever I add it to dishes. plenty of flavor in the lemon flesh as well imo!

[squarz]

Funny. Orzo in italian means literally barley. I've never seen that pasta in Italy, maybe it's similar to risoni (big rice but still pasta) that we use in broth. Sometimes they use strange names and products for marketing. I'm sure the dish is super good though as usual. Sorry for this being noisy 😂

[CarolineNewbery-Wills-rn]

Looking forward to getting your book. Have already pre ordered. Going to try this recipe this week and am anticipating the taste. Love your recipes, they have been a great help whilst I transition to a veggie diet.

[velmavlogs]

I make this regularly and often take it when required to bring food to parties. It ALWAYS goes down well.