Chickpea Orzo Salad
This fresh, flavorful orzo salad is perfect for summery afternoons. Packed with veggies and protein, this is a delicious pasta salad 2.0. The crunchy veggies pair perfectly with the medley of herbs and flavors in the sauce. Enjoy as the perfect snack or meal for any occasion.
Servings: 6
Calories: 502kcal
Ingredients
- 4 cups vegetable broth or water and bouillon
- 1 16-ounce package orzo uncooked
- 1 15-ounce can chickpeas drained and rinsed
- 1 cup cucumbers diced
- 1 cup cherry tomatoes halved
- ½ cup red onions very finely chopped
The Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon cane sugar
- ½ teaspoon dried dill
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
Instructions
- In a medium-sized pot, bring the vegetable broth (or water and bouillon) to a boil before adding in the orzo.
- Cook orzo according to package directions (typically around 15 minutes). Stir regularly to prevent the orzo from sticking to the bottom of the pan.
- In a medium bowl, mix the chickpeas, cucumber, tomatoes, and red onion.
- In a small bowl or jar, make the dressing. Whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, sugar, dill, salt, pepper, and garlic powder until fully combined.
- When the pasta is done cooking, drain and rinse with cold water.
- Add the pasta and dressing to the bowl of vegetables and mix until well combined.
Notes
Store in the fridge in a sealed container for up to a week to enjoy later.
Nutrition
Calories: 502kcal | Carbohydrates: 82g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 844mg | Potassium: 490mg | Fiber: 8g | Sugar: 9g | Vitamin A: 497IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 3mg