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This fresh lemon orzo salad with chickpeas is bursting with bold Mediterranean-inspired flavors, featuring fresh, crunchy vegetables and a simple lemon dressing. It’s quick to make, easy, healthy, and a nutritious, crowd-pleasing summer side or main!
Why You’ll Love Lemony Orzo Salad
Summer is here and, right on cue, I’m craving the bright Mediterranean-inspired flavors I love so much and are seen all over the blog – like my vegan lemon-garlic Mediterranean quinoa, Mediterranean couscous salad, Mediterranean hummus pizza, and now this Mediterranean lemon orzo salad with chickpeas.
Combining tender orzo, crunchy vegetables, protein-rich chickpeas, and fresh herbs in a lemon olive oil dressing makes a simple, fresh, healthy orzo salad that is light yet ultra-satisfying and loaded with flavor.
It’s highly flexible (perfect for clearing out the vegetable drawer), budget-friendly, and meal prep-friendly – perfect for summer BBQs, potlucks, picnics, and any summer entertaining. As quick as it is to prepare, it’ll disappear even faster!
Looking for more summery salads? Try my strawberry kale salad, panzanella salad, Southwest quinoa salad, or watermelon tomato salad.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients, substitutes, and quantities.
- Orzo: I love orzo, though any small pasta shapes will work. I.e., giant couscous, ditalini, orecchiette, etc. Use gluten-free if needed.
For flavor depth, cook the orzo in vegetable broth or with added veg bouillon.
Prefer some sweetness? Add a drizzle of maple syrup/agave.
Recipe Variations
This Mediterranean-inspired orzo pasta salad is as versatile as it is tasty. Play around with what’s in season and in your kitchen, like:
- Other vegetables: Bulk up the orzo chickpea salad with bell pepper, zucchini, corn, artichoke, spinach, or kale (massaged with oil to tenderize). Grilled vegetables (zucchini, eggplant, bell peppers) also work.
- Sun–dried tomatoes: Packed in oil and finely chopped for bursts of concentrated flavor throughout the chickpea orzo salad.
- No lemon? Try white or red wine vinegar.
- Spice: Add red pepper flakes for some heat.
- Nuts/seeds: i.e., sunflower seeds, pepitas, almonds, toasted pine nuts, etc.
How to Make Orzo Chickpea Salad
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: First, bring a large pot of water (or veg broth) to a boil and cook the orzo for about 1 minute less than the package instructions state. Drain and rinse the orzo under cold water to halt the cooking process, and set it aside to cool completely.
Step 2: Meanwhile, mince the garlic, then whisk together the olive oil, lemon juice, garlic, and salt in a small bowl for the dressing.
Step 3: Next, rinse and slice the cucumbers into half-moons, halve the cherry tomatoes, and finely dice the red onion and olives (halve them if preferred). Also, mince (or chiffonade) the fresh parsley and basil.
Step 4: In a large bowl, combine all the ingredients and toss to combine. Fold in vegan feta, if using, then cover and chill for at-least 30 minutes. Enjoy!
FAQs
While rice-like in shape, orzo is a type of pasta usually made from semolina flour (though there are whole wheat and gluten-free versions) with a slightly nutty flavor and firm, slightly chewy texture – most often used in soups, salads, and pilafs.
Absolutely! Simply use gluten-free orzo or a similar tiny gluten-free pasta. Be careful not to overcook it, or it becomes very mushy.
The citrus dressing will naturally tame the raw onion. However, you could soak the chopped onion in ice water for 10 minutes, drain, and pat dry before adding it to the chickpea and orzo salad.
Pro Recipe Tips
- Chop bite-sized pieces: To enjoy all the flavors of this Mediterranean lemon orzo chickpea salad in every forkful.
- Don’t overcook the orzo: Cook it just past al dente to ensure it isn’t overly soft but won’t become overly hard once chilled.
- Chill the orzo: Rinse or submerge it in cold water immediately after cooking to halt the cooking process and avoid mushiness.
- Reserve pasta water: This is optional and will bulk up the dressing and help it cling to the orzo without lots of added calories.
- Let it chill: Even just 30 minutes allows the flavors of the lemony orzo pasta salad to meld, for overall improved flavor.
What To Serve with Lemon Orzo Pasta Salad
This chickpea orzo salad is balanced enough to be enjoyed as a main meal or a side paired with your favorite protein/grilled main and summer sides, like:
- Tofu skewers or grilled tofu steaks
- Vegan lentil burgers and hot dogs
- Healthy roasted potato salad or this vegan french potato salad
- A simple vegan coleslaw
Storage Instructions
Make ahead: You can cook the orzo and chop various veggies 2-3 days in advance, storing them in separate airtight containers until it’s time to assemble.
Store: In an airtight container for 4-5 days. I like to brighten up the flavors and re-add moisture between servings with extra herbs, olive oil, and lemon juice.
Freeze? I don’t recommend freezing this chickpea orzo salad because of all the fresh vegetables.
More Summer Salad Recipes
Vegan Dinners
Fattoush Salad
Vegan Lunches
Mango Black Bean Salad
Vegan Lunches
Mediterranean Vegan Pasta Salad
Vegan Lunches
Summer Pasta Salad
If you tried this easy lemon orzo salad recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Easy Lemon Orzo Salad
Equipment
Ingredients
- 2 cups of dry orzo pasta
- 1 tablespoon of olive oil
- 1 ½ lemons juiced (plus more to taste)
- 2 garlic cloves minced or pressed
- ¼ teaspoon of salt (plus more to taste)
- 2 mini cucumbers cut into half moons
- 10 ounces of cherry tomatoes halved
- 1 (15-ounce) can of chickpeas, drained and rinsed
- 1 small red onion diced
- 1 cup of pitted Kalamata olives diced
- ½ cup of chopped parsley
- ¼ cup of chopped basil
- ½ cup of vegan feta cheese (optional)
Instructions
- Bring a large pot of water to a boil and cook the orzo according to package instructions, about 8–10 minutes. Drain and run under cold water to stop the cooking process. Set aside to cool.
- While the orzo is cooking, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, garlic, and salt. Set aside.
- In a large bowl, combine the cooled orzo, cucumbers, tomatoes, chickpeas, red onion, olives, parsley, and basil. Pour the dressing over the salad and mix well to combine.
- Fold in the vegan feta, if using.
- Cover and refrigerate until chilled. Serve cold.
Notes
- Chop bite-sized pieces: To enjoy all the flavors of this Mediterranean lemon orzo chickpea salad in every forkful.
- Don’t overcook the orzo: Cook it just past al dente to ensure it isn’t overly soft but won’t become overly hard once chilled.
- Chill the orzo: Rinse or submerge it in cold water immediately after cooking to halt the cooking process and avoid mushiness.
- Reserve pasta water: This is optional and will bulk up the dressing and help it cling to the orzo without lots of added calories.
