Herby Chickpea And Orzo Salad
This herby chickpea and orzo salad by Kate Friedman from 5-Ingredient Vegan Cooking is a fresh and easy summer dish. It’s light yet filling, thanks to protein-rich chickpeas and small, rice-shaped orzo pasta.
- 1 (14-oz [397-g]) can chickpeas (drained and rinsed (see Recipe Notes))
- 1 cup (170 g) dry orzo pasta
- ¼ cup (60 ml) extra-virgin olive oil
- 1 tbsp (15 ml) fresh lemon juice
- ½ red onion (finely chopped)
- 1 English cucumber (diced (see Recipe Notes))
- ¼ cup (6 g) fresh basil (washed and torn)
- Fresh parsley and/or dill (optional)
- Salt and pepper (to taste)
- Lemon zest (to taste)
- In a medium-sized saucepan, add the chickpeas and cover with water. Simmer until the chickpeas are tender, about 25 minutes. Rinse the chickpeas with cold water and refrigerate until ready for use.
- Cook the orzo pasta according to the package directions. Chill in the refrigerator until ready for use.
- Prepare the dressing by combining the olive oil and lemon juice.
- Assemble the salad by combining the orzo pasta, chickpeas, red onion, cucumber and lemon dressing. Top with the basil and any other fresh herbs, if desired. Add the salt, pepper and lemon zest, to taste.
The salad is full of crunch and color, with chopped red onion and diced English cucumber. A simple dressing made from olive oil and lemon juice adds a bright, zesty flavor that ties it all together. Fresh basil is the main herb, but parsley or dill work well too. It’s a great way to use up any herbs you’ve picked up at the market.
Everything can be made ahead – cook the orzo, simmer the chickpeas, and let them cool before tossing it all together. The lemon zest adds a sharp, fresh finish. It’s simple, plant-based, and ideal for warm days when you want something quick and refreshing.
