Description
This refreshing lemon orzo chickpea salad is a vibrant mix of tender orzo pasta, protein-rich chickpeas, fresh vegetables, and a zesty lemon garlic dressing. It’s quick to prepare, perfect for meal prep, and a great plant-based option for lunch, dinner, or picnics.
Ingredients
-
1 cup dry orzo pasta
-
1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
-
1 cup cucumber, deseeded and chopped
-
1 cup cherry tomatoes, halved
-
¼ cup red onion, finely chopped
-
¼ cup fresh parsley, chopped
-
2 tbsp nutritional yeast (optional)
-
1 tsp lemon zest
-
½ tsp red pepper flakes (adjust to taste)
For the Dressing:
-
3 tbsp extra virgin olive oil
-
3 tbsp fresh lemon juice
-
1 tbsp white balsamic vinegar
-
2 cloves garlic, minced
-
1 tsp agave syrup (or maple syrup)
-
½ tsp dried basil
-
½ tsp dried oregano
-
Salt and pepper to taste
Instructions
-
Cook orzo in salted boiling water until al dente, then drain and set aside.
-
In a jar or small bowl, whisk together all dressing ingredients.
-
In a large bowl, combine orzo, chickpeas, cucumber, tomatoes, onion, parsley, nutritional yeast, lemon zest, and red pepper flakes.
-
Pour dressing over salad and toss well to coat.
-
Chill in the fridge for 30 minutes to 1 hour before serving
Notes
- Do not rinse the orzo—starch helps the dressing stick.
- Chill the salad before serving for optimal flavor.
- For extra protein, top with grilled tofu or chicken.
- Can be made 1–2 days in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boil and Toss
- Cuisine: Mediterranean-Inspired