Mediterranean Pasta Salad

Ingredients

• 19 oz can of chickpeas

• 2.5 tbsp olive oil

• 2 tsp salt

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp black pepper

• 1/4 tsp cayenne

• 1/4 tsp paprika

• 1 beefsteak tomatoes,

• 2 cups baby kale

• 1 cup feta crumbles

• 10 oz asparagus

• 1 1/3 cup orzo, uncooked

• 1 tsp lemon juice

Directions

1. Preheat oven to 425 F and air fryer to 400 F

2. Drain chickpeas, rinse, and dry thoroughly. Trim asparagus.

3. Toss chickpeas with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp garlic power, 1/2 tsp onion powder, cayenne, and paprika.

4. Air fry chickpeas for 15 minutes, shaking halfway through.

5. Spread asparagus on a sheet pan and drizzle with 1 tbsp olive oil. Toss to coat asparagus spears evenly.

6. Add remaining salt, black pepper, onion, and garlic powder to asparagus and toss to coat.

7. Bake asparagus for 12-15 minutes, depending on thickness of the spears.

8. Cook orzo according to box directions.

9. Drain orzo and coat in 1/2 tbsp olive oil and lemon juice.

10. Fold in kale and cook on low heat, stirring frequently, until kale wilts down.

11. Dice asparagus into bite-sized peaces.

12. Fold in cooked chickpeas, asparagus, feta, and tomatoes.

Makes 4 servings. Will last in the fridge for 3-4 days.