0 from 72 votes
Orzo Chickpea Salad
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 298 kcal
Course:
Lunch , Dinner
Cuisine:
Italian
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
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.
Cup of Yum
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
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
% 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.