Lemon Orzo Salad with Chickpeas | Elizabeth Rider

You are going to love this Lemon Orzo Salad with Chickpeas!

This orzo salad recipe is easy, bright, and nourishing, and you can meal prep ahead or serve at your next gathering. I love making this salad in the spring or summer as a veggie-forward pasta salad that everyone in the house loves.

This one is loaded with fresh vegetables, hearty chickpeas, a satisfying crunch from almonds, and tossed in the most delicious homemade lemon garlic dressing.

Plus, it’s naturally vegetarian, protein-packed, dairy-free and easy to customize based on what you have on hand. Serve it as a side dish or easily make this a complete meal by topping it off with grilled chicken breast.

Lemon Orzo Pasta Salad Benefits

• Bright, fresh flavors: The bright lemon garlic dressing and plenty of fresh herbs turns this into a crave-worthy pasta salad.
• Easy to make: This orzo salad recipe is ready in about 25 minutes, start to finish.
• Perfect for meal prep: Holds up well in the fridge for 3-4 days. This one is great to make for a dinner side and then take for lunch the next day.
• Loaded with protein: Chickpeas not only add extra protein, but they also add fiber to keep your gut health and give the meal some staying power to keep you full. Plus, they’re inexpensive and easy to find.
• Customizable: Swap the veggies based on what’s in season or what you love most. Broccoli and cauliflower florets would make great additions, too.

Lemon Orzo Salad with Chickpea Ingredients

For the Orzo Salad:

• Orzo pasta: Orzo is a tiny pasta that feels delicate yet hearty. I use regular orzo, but whole wheat orzo can work, too. If you want this to be gluten-free, look for a gluten-free orzo or sub with quinoa or rice.
• Cucumber: I love an English cucumber or Persian cucumbers here because you don’t really need to de-seed them. If you use a garden cuc, I recommend de-seeding it for a better salad texture. It adds a crisp, refreshing crunch. Feel free to leave the skin on.
• Red onion: Adds a little bite; you can soak it in cold water for 10 minutes if you prefer a milder flavor.
• Cherry tomatoes: Look for the firmer ones so they hold up when chopped.
• Sliced almonds: For a satisfying crunch and a dose of healthy fats. Any nuts work, or sub pumpkin seeds for a nut-free version.
• Chickpeas (aka garbanzo beans): Rinsed and drained; they bring protein, fiber, and a creamy texture.
• Parsley and green onion: I used parsley here because I had some in the fridge, and fresh herbs make the flavors pop. The green onion adds more texture and that delicate onion flavor.
• Red pepper flakes: Optional, but they add a subtle heat that really lifts the dish. Along with the dried basil and oregano, red pepper makes this dish lean Italian. Leave it out if you prefer.

For the Lemon Garlic Dressing:

• Extra-virgin olive oil: A heart-healthy fat and the base of our dressing.
• White wine vinegar: Adds a gentle acidity that complements the lemon. You can swap out with white balsamic vinegar. Or use red wine vinegar if that’s what you have.
• Fresh lemon juice: Brings a bright and acidic punch. The citrus is the star of the dressing. The pairing of the vinegar and citrus blend well to enhance the overall flavor of the salad.
• Garlic: I like to crush a garlic clove and let it marinate in the dressing, then remove it before serving for the best flavor. You can also mince or press it and leave it in for a stronger garlic flavor.
• Honey: Just a hint to balance out the acidity. You can use a little bit of cane sugar as a substitute.
• Dried basil and oregano: Bring in a Mediterranean vibe. Italian seasoning works well if needed.
• Salt and pepper: Essential for bringing all the flavors together.

(See the printable recipe card below for exact measurements.)

How to Make Lemon Orzo Chickpea Salad

1. Cook the orzo: Bring a large pot of salted water to a boil. Cook the orzo according to package instructions until al dente, about 7-9 minutes. Drain and rinse under cold water to cool.
2. Whisk the dressing: In a small bowl, whisk together the olive oil, vinegar, lemon juice, honey, basil, oregano, and a generous pinch of salt and pepper. Add the crushed garlic clove and let it sit in the dressing while you prep the rest of the ingredients. Discard the garlic before tossing with the salad. (Alternatively, shake the dressing ingredients in a jar with a lid.)
3. Assemble the salad: In a large bowl, combine the cooled orzo, cucumber, red onion, cherry tomatoes, almonds, chickpeas, parsley, green onion, and red pepper flakes.
4. Dress it up: Pour the dressing over the salad and gently toss until everything is well-coated.
5. Taste and adjust: Add more salt, pepper, or lemon juice if needed. Let the salad sit for 10-15 minutes to allow the flavors to meld. Enjoy it alone or top it with grilled chicken breast for a complete meal.

Tips & Variations

• Make it Gluten-Free: Swap in gluten-free orzo, quinoa, or your favorite rice for a gluten-free option.
• Turn it into a Meal: While this salad makes a great side dish for potlucks, burgers, or any summer cookout, you can add grilled chicken or grilled shrimp to make this it a complete meal any time of the year.
• Add Extra Veggies: I consider this orzo salad a way to use what I have in the kitchen. Boost the nutrition with diced bell peppers, shredded carrots, chopped broccoli, spinach, or even artichoke hearts or marinated artichokes. Chopped olives (I like Kalamata olives) can bring a briny bite that complements the salad perfectly. I wouldn’t buy olives or artichokes specifically for this salad, but if you have some leftovers to use up, throw them in.
• Make it Vegan: Easily vegan by substituting honey with maple syrup or your preferred sweetener.
• Incorporate Feta Cheese: Crumbled feta adds a creamy, salty touch if you’re not vegan or dairy-free.
• Change Up the Herbs: Try fresh mint or fresh basil for a twist on the flavor profile, or stick with fresh parsley for a classic taste.
• Choose Your Tomatoes: I had cherry tomatoes, but grape tomatoes or any ripe tomatoes can add a sweet bite and a burst of color. Use whatever tomatoes look best.
• Add Dijon Mustard in the Dressing: A teaspoon of Dijon mustard (or your favorite mustard) adds tang and depth to the dressing.

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