This Tabouli-Inspired Orzo Salad with Chickpeas is refreshing, filling, and full of bright summer flavors. You need only a few ingredients and it comes together quickly, especially if you cook the orzo ahead of time. Enjoy this plant-based, vegetarian pasta salad as a healthy lunch or potluck side dish.
This Tabouli-Inspired Orzo Salad with Chickpeas is one that I could eat all summer long. It’s made with fresh herbs and veggies, most of which can be found in the garden. I’ve always loved the flavors of tabouli salad, so I decided to add those same flavors to a hearty orzo salad with chickpeas.
Why You’ll Love This Summery Orzo Salad Recipe!
- Easy to make – The orzo cooks quickly and the rest of the ingredients go in raw, so you can whip up this orzo salad in under 30 minutes!
- Perfect for summer – To me, summer is all about making flavorful salads packed with fresh herbs and veggies. The parsley really stands out and makes this recipe delicious!
- Great for potlucks – This dish tastes better after it sits for a while and the flavors have had time to marinate, so it’s perfect for making ahead of time and then bringing to your Fourth of July picnic this summer!
Tabouli Inspired Orzo Salad Recipe Ingredients
- Orzo – You can use wheat, whole-wheat or gluten-free orzo for this recipe. You could also use an extra small pasta shape if you can’t find orzo.
- Chickpeas – I used two cans of chickpeas. White beans can be substituted if needed.
- Tomato – I used extra-large cherry tomatoes that I cut into fourths. Any kind of tomato can be used, though.
- Cucumber – I prefer to use English cucumbers because they have thin skin and small seeds, but any type of cucumber will work great.
- Fresh Herbs – Like this recipe, most traditional tabouli recipes use parsley, mint and green onion. I usually prefer flat-leaf parsley, but in this salad, curly goes really well. Feel free to add any additional fresh herbs you like; basil would be great!
- Dressing – The dressing is fresh, simple, and made using extra virgin olive oil, lemon juice, salt, and pepper. A simple dressing like this allows all the fresh herbs and veggies to shine.
How To Make Orzo Salad with Chickpeas and Veggies
- Heat a large pot of water until boiling, and add in your orzo and a pinch of salt if desired. Cook orzo according to package directions, drain well and then add to a large mixing bowl to let cool for a few minutes. I like to mix a splash of olive oil into the orzo to prevent it from sticking together while it cools
- Add chickpeas, tomatoes, cucumber, parsley, green onion, mint and garlic.
- Next, pour over the oil and lemon juice and mix until the salad is completely combined. Season with salt and pepper to taste, and serve immediately or chill in the refrigerator until ready to enjoy.
Recipe Frequently Asked Questions
- Make this recipe gluten-free by using gluten-free orzo. If you can’t find the GF version, you can use the smallest type of GF pasta you can find.
- This recipe is already vegan.
- Can this orzo salad be made ahead of time? Yes, this recipe actually tastes better after sitting for a couple hours, or overnight. Just make sure to store well in an air-tight container in the refrigerator until ready to serve.
- Can this recipe be used for meal prep? Yes, this is a great one for meal prep! Just evenly portion the salad into containers and refrigerate until ready to eat.
- How long do leftovers last? If stored in an airtight container in the refrigerator, leftovers should last about 4-5 days. Always inspect your leftovers before eating.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Easy Summer Salad Recipes?
Cilantro Lime Cucumber Salad with Avocado
Beet and Carrot Salad with Chickpeas
Edamame Salad with Cucumber and Chickpeas
Broccoli Blueberry Salad with Chickpeas
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Tabouli Inspired Orzo Salad with Chickpeas
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This Tabouli Inspired Orzo Salad with Chickpeas is refreshing, filling and full of bright summer flavors! You only need a few ingredients and it comes together quickly, especially if you cook the orzo ahead of time. Enjoy this plant based, vegetarian pasta salad as a healthy lunch or potluck side dish!
Ingredients
- 1 cup uncooked orzo pasta
- 2 (15 oz) cans chickpeas, drained and rinsed
- 9 oz package cherry tomatoes, cut into halves or fourths
- 1 1/3 cup diced cucumber, I like to use English cucumbers
- 1/2 cup chopped curly parsley
- 1/2 cup thinly sliced green onion
- 1/3 cup chopped mint
- 1–2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- Salt and black pepper, to taste
Instructions
- Heat a large pot of water until boiling and add in your orzo, and a pinch of salt if desired. Cook orzo according to package directions, drain well and then add to a large mixing bowl to let cool for a few minutes. I like to mix a splash of olive oil into the orzo to prevent it from sticking together while it cools
- Add in the chickpeas, tomatoes, cucumber, parsley, green onion, mint and garlic.
- Next, pour over the oil and lemon juice and mix until salad is completely combined. Season with salt and pepper, to taste, and serve immediately or chill in the refrigerator until ready to enjoy.
Notes
Feel free to add extra olive oil and lemon juice if you find that the salad needs a little more moisture.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad, Vegan
- Method: Stovetop
- Cuisine: American
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