Chickpea & Pesto Orzo Salad
Looking for a quick, refreshing, and flavor-packed dish that comes together in under 30 minutes? This Chickpea & Pesto Orzo Salad is the answer! Made with nutritious ingredients and tossed in a vibrant pesto lemon dressing. This is the kind of recipe that is perfect for meal prep or picnics.
Why You Will Love This Recipe
Perfect for Meal Prep: This salad stores well and tastes even better the next day.
Simple and Quick: Easy to make with pantry staples and fresh ingredients.
Fresh and Flavorful: The pesto, lemon juice, and olive oil dressing tie everything together with a bold, zesty finish.
Versatile: Serve it as a side dish, a lunch, or a light main course. You can even add grilled chicken or shrimp for an extra protein boost.
Ingredients Needed For Chickpea & Pesto Orzo Salad
- Orzo – Light pasta that adds energy-boosting carbs without feeling heavy.
- Chickpeas – High in plant-based protein and fiber, and great for digestion.
- Cucumber – Hydrating and refreshing, packed with antioxidants.
- Cherry tomatoes – Loaded with vitamin C.
- Bell pepper – High in vitamins A and C, supports the immune system and glowing skin.
- Red onion – Contains antioxidants and supports heart health.
- Feta cheese – Adds calcium and protein.
- Basil – Anti-inflammatory and rich in antioxidants; adds fresh aroma and taste.
- Pesto – Made with healthy fats from olive oil and nuts, it bursts with herby goodness.
- Lemon juice – High in vitamin C.
- Olive oil is a Heart-healthy fat, rich in antioxidants and anti-inflammatory compounds.
- Seasonings – I used Italian seasoning, salt, and black pepper.
How To Make Chickpea & Pesto Orzo Salad
In a large mixing bowl, add the cooked orzo, chickpeas, chopped cucumber, bell pepper, onion, halved cherry tomatoes, and feta cheese.
In a mixing cup, whisk together the pesto, olive oil, lemon juice, Italian seasoning, salt, and black pepper.
Pour the dressing over the salad and toss everything together until well-coated. Taste and adjust seasoning if needed.
You can serve immediately or chill in the fridge for 30 minutes to let the flavors meld. Alternatively, you can add the mixture to glass meal prep bowls and store them in the refrigerator for up to 4 days. Please look at the recipe card below for a detailed recipe.
Commonly Asked Questions
Is the salad served hot or cold? This salad is best served cold or at room temperature.
Can I make this vegan? Absolutely! Just skip the feta cheese or replace it with a vegan alternative.
What can I use as an alternative to orzo? You can substitute orzo with quinoa, couscous, or pasta, such as farfalle or ditalini.
How long does it last in the fridge? Stored in airtight containers, it lasts up to 4 days in the refrigerator.
More Salad Recipes You Will Love
Quick and Easy Chickpea Corn Salad
Corn Chicken Salad and Lime Dressing
Crunchy Bean Salad and Dijon Maple Dressing
Ground Turkey and Rice with Chipotle Dressing
Chickpea & Pesto Orzo Salad
Ingredients
- 1 cup orzo (dry)
- 2 ½ cups can chickpeas (1 can)
- 1 cup cherry tomatoes
- 1 ½ cups chopped cucumber
- ½ cup chopped onion
- 1 bell pepper (orange or any color)
- ½ cup feta cheese
- 4 tbsp olive oil
- ¼ cup basil pesto
- 3 tbsp lemon juice (freshly squeezed )
- 1 tsp Italian seasoning
- 1 tsp black pepper
- Salt to taste
- 2 tbsp fresh basil
Instructions
- Bring a pot of salted water to a boil. Add orzo and cook according to package instructions (about 8-10 minutes). Drain and rinse with cold water to cool.
- While the orzo cooks, chop the cucumber, cherry tomatoes, bell pepper, and onion. Rinse and drain the chickpeas.
- In a large mixing bowl, combine the cooked orzo, chickpeas, veggies, feta cheese, and chopped basil.
- In a small bowl, whisk together the pesto, olive oil, lemon juice, Italian seasoning, salt, and black pepper.
- Pour the dressing over the salad and toss everything together until well-coated. Taste and adjust seasoning if needed.
- You can serve immediately or chill in the fridge for 30 minutes to let the flavors meld. Alternatively, you can add the mixture to glass meal prep bowls and store them in the refrigerator for up to 4 days.
Loved this recipe. I ended up keeping it one bowl and I could actually spread it over several meals by itself or alone. Made it last week and making again
This is the best salad I’ve made in so long! The flavors are delicious. Thank you!!