Orzo Chickpea Salad
User Reviews
4.9
72 reviews
Excellent
Orzo Chickpea Salad
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This refreshing, light, and summery side salad is the perfect appetizer to compliment any meal! This pasta salad packs a ton of delicious flavor that everyone will enjoy.
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Ingredients
- 4 cups water
- 1 1/2 cups orzo
- 1 cup garbanzo beans, rinsed (canned or pre-cooked from scratch)
- 1 1/2 cups cherry tomatoes
- 3/4 cup red onion, chopped
- 1/4 cup fresh basil and mint leaves, chopped
- 1/2-3/4 cups red wine vinaigrette
- salt and pepper to taste
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Instructions
- Fill a large pot with 4 cups of water and bring to a boil. Stir in the orzo and cover until it is fully cooked but al dente, about 7 minutes. Be sure to stir while it's cooking so that it doesn't stick together.
- Drain the water from the orzo and transfer it to a large bowl. Toss, and set aside until the orzo has begun to cool.
- Toss in the chopped onion and herbs, cherry tomatoes, and garbanzo beans. Add red wine vinaigrette dressing little by little, and salt and pepper to taste.
- Serve at room temperature, or chill in the fridge beforehand. It is best to add your herbs at the time of serving so that they do not wilt.
Equipments used:
Notes
- Variations:
- Other vegetables: Swap out the veggies seasonally: spinach, kale, cucumber, peppers, olives, corn, peas, sugar snap peas, or even leftover roasted/grilled veggies like cauliflower, broccoli, etc.
- Mediterranean orzo salad: I already consider this orzo chickpea salad Mediterranean-inspired. However, push it further with the addition of olives, bell peppers (raw or roasted), and possibly some vegan feta cheese.
- Lemon: Serve the orzo pasta salad with lemon slices and/or stir in some lemon zest for extra ‘bright’ flavor.
- Gluten-free: Use gluten-free orzo or small pasta shapes.
- Lower Carb: You could use cauliflower rice in place of the orzo.
- Spice: Sprinkle over some red pepper flakes for a kick of heat.
- Nuts: For a bit of crunch, add in some nuts or seeds; sunflower seeds, pepitas, almonds, etc.
- Tofu: You can use tofu for protein instead of (or alongside) the chickpeas. I recommend using Mediterranean marinated tofu.
Nutrition Information
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Calories
298kcal
(15%)
Carbohydrates
58g
(19%)
Protein
12g
(24%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
14mg
(1%)
Potassium
415mg
(12%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
364IU
(7%)
Vitamin C
16mg
(18%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 58g | 19% |
| Protein | 12g | 24% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 14mg | 1% |
| Potassium | 415mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 364IU | 7% |
| Vitamin C | 16mg | 18% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
72 reviews
Excellent
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