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
Scale
- 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
