Name: Chickpea Orzo Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: ½ lb. dry orzo ((cooked to package directions)); 1 cup quartered cherry tomatoes; 3.8 oz. can black, sliced olives ((drained)); ¾ cup loosely packed, chopped basil; 1 cup diced cucumbers; 1½ cup diced red peppers; 15 oz. can chickpeas ((drained and rinsed - 1 1/4 cups home cooked chickpeas)); garlic lemon vinaigrette (to taste - see link above); salt and pepper (to taste)

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This orzo salad recipe could put a delicious twist on an old favorite.

Orzo is delicious stuff. While often mistaken for a grain, this pasta is a wonderful way to make a fun salad. Like most pastas, you can find it made with either white, processed flour or whole grain flour. So look for the box of whole grain orzo.

WHAT IS ORZO?

Orzo is popular in Europe and is often used in Italian, Greek, Turkish and Arabic cooking.
You’ll often find it added to minestrone or even cooked similarly to risotto.
It’s pronounced, “ordzo”
It can be served by itself, in a salad, in casseroles, as pilaf, in soups and more.
It’s as versatile as any grain.
It’s made from wheat, just like other shapes of pasta.

BENEFITS OF THIS RECIPE:

The beans and wheat create a complete protein for plant-based folks.
It’s light and refreshing.
It makes an excellent side dish for meat eaters.
There is a ton of fiber and veggies.
It has a little bit of satisfying crunch from the peppers while still being a soft food.

PERFECT FOR:

Potlucks
Barbecues
Family gatherings
Family dinner
Lunch the next day

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RECIPES USED:

Clean Eating Garlic Lemon Vinaigrette Recipe

MORE HEALTHY PASTA SALAD:

Enjoy!

CHICKPEA ORZO SALAD RECIPE:

Chickpea Orzo Salad Recipe

A light and delicious plant-based meal or side dish for meat eaters. Perfect for gatherings and get togethers.

5 from 1 vote

Print Pin Rate

Course: Main Course, Side Dish

Cuisine: Italian

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: servings

Calories: 185kcal

Author: The Gracious Pantry

Ingredients

½ lb. dry orzo (cooked to package directions)
1 cup quartered cherry tomatoes
3.8 oz. can black, sliced olives (drained)
¾ cup loosely packed, chopped basil
1 cup diced cucumbers
1½ cup diced red peppers
15 oz. can chickpeas (drained and rinsed – 1 1/4 cups home cooked chickpeas)
garlic lemon vinaigrette to taste – see link above
salt and pepper to taste

US Customary – Metric

Instructions

Cook the orzo to package directions, drain and set aside. Drizzle a little oil over it if needed to keep it from sticking together as it sticks. It’s best cooked slightly al dente.
Prep all the remaining ingredients and then toss with the orzo in a large mixing bowl. Adjust the vinaigrette, salt and pepper to taste before serving.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include vinaigrette. See that recipe for more data.