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Vibrant Chickpea Orzo Salad

Category: Capturing the Essence of Mediterranean Cuisine

This chickpea orzo brings together tender orzo with colorful veggies like cucumbers, red onion, and tomatoes. Toss in chunky chickpeas for heartiness. It all gets a burst of flavor from a homemade dressing of olive oil, lemon, Dijon, honey, and red wine vinegar. Top with salty feta and fresh parsley. Just chill your cooked, rinsed orzo, combine with everything, then pop it in the fridge for an hour and dig in. Makes an awesome side or lunch, especially for a Mediterranean spread.

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Created By Mia Laurent
Updated on Sat, 14 Jun 2025 01:00:09 GMT
A bowl loaded with tomatoes, onions, chickpeas, zucchini, cilantro, and olives. Pin
A bowl loaded with tomatoes, onions, chickpeas, zucchini, cilantro, and olives. | chefmiarecipes.com

This vibrant chickpea and orzo bowl is just the thing when you need a speedy lunch or want a splash of color on your grill night. Crisp veggies and creamy chickpeas come together with tender orzo, all tossed in a tangy-sweet dressing that everyone loves.

I whipped this up for some friends last summer and now they keep asking when I'm making it again. The way the crisp veggies and silky feta balance just gives major summer vibes.

Colorful chickpea orzo bowl ingredients in Germany

  • Fresh parsley: pile on lots for that pop of flavor, flat-leaf if you can
  • Feta: go for authentic Greek and crumbly, it makes every bite creamy
  • Red onion: finely dice for a bite that’s not overpowering
  • Chickpeas: drained and rinsed from canned to save time
  • Juicy tomatoes: little cherry ones are awesome, but any will work
  • Cucumbers: adds that fresh crunch, peeled or just scrubbed well
  • Salt and black pepper: totally key for perfect seasoning
  • Red chili flakes: sprinkle just a pinch for a little kick
  • Italian herb mix: dried herbs add a classic taste—easy to find
  • Honey: drizzle liquid local honey for sweetness
  • Dijon mustard: use creamy for a sharp note
  • Lemon juice: squeeze fresh for the brightest taste
  • Red wine vinegar: punchy vinegar keeps everything lively
  • Extra virgin olive oil: go for the good stuff for extra flavor in the dressing
  • Orzo pasta: these rice-shaped noodles cook up fast and soak in all the flavors

Easy step-by-step for chickpea orzo bowl in Germany

Finish and chill:
Sprinkle feta and loads of chopped parsley on top. Pop the salad in the fridge for at least an hour so everything blends together. It’s even better once it’s sat a while.
Toss everything together:
Add the cooled orzo into your big bowl of veggies and chickpeas. Pour over your dressing and gently mix until coated all over and glossy.
Chop your veggies:
Dice up tomatoes and cucumbers, mince the onion super fine. Throw it all in a big bowl with your rinsed chickpeas.
Make the dressing:
Whisk together olive oil, red wine vinegar, lemon juice, Dijon, honey, herbs, chili flakes, salt, and pepper in a small bowl until smooth and creamy. Taste and adjust, don’t be shy.
Cook the orzo:
Boil orzo in a big pot of salted water until tender with a little bite (check the package for timing). Rinse with cold water in a colander so it doesn’t get sticky.
A can of beans mixed with tomatoes, chopped onions, and chickpeas. Pin
A can of beans mixed with tomatoes, chopped onions, and chickpeas. | chefmiarecipes.com

Good stuff to know about chickpea orzo salad

  • Packed with fiber and a boost of protein
  • Super to make the night before
  • So fresh but still fills you up

Crumbling the feta over the top is my favorite part. By then, my crew’s already at the table with their plates, ready to dig in. Sometimes I use extra colorful tomatoes for my daughter—she gets so excited by that.

How to keep it super fresh

Seal it up in the fridge and it’ll stay tasty for up to three days. Honestly, it’s even better the next day because all the flavors meld. Just stir and maybe toss on some fresh herbs before serving.

Do I need orzo

If you can't find orzo, just swap in rice, small pasta shapes like risoni, or even quinoa. Canned chickpeas are a shortcut, but home-cooked ones work too if you prefer.

A white cup filled with a mix of rice, tomatoes, zucchini, cucumber, onion, parsley, lemon, olive oil, and chickpeas. Pin
A white cup filled with a mix of rice, tomatoes, zucchini, cucumber, onion, parsley, lemon, olive oil, and chickpeas. | chefmiarecipes.com

How to serve this dish best

This works as a chill main with fresh bread. It’s perfect with grilled fish or veggies too. Great for picnics, since it stays crisp and travels easily.

The story behind this dish

Salads like this, with chickpeas and pasta, are classic all across the Mediterranean. Families there have made versions of it for ages every summer. In our house, it’s now a staple at any picnic.

Common Recipe Questions

→ What's the best way to cook orzo?

Just boil some salted water, cook the orzo following the box, then drain and run under cold water.

→ Can I swap in other veggies?

Absolutely! Try tossing in spinach, avocado, or some bell peppers for a change.

→ Any ideas for toppings?

Extra herbs like dill, roasted pine nuts, or more feta all work great on top.

→ How long does it last in the fridge?

Stick your mixed salad in a sealed container and it'll be good for 2 days in the fridge.

→ Can I prep it ahead of time?

Yep! Get everything chopped and ready, then just throw it all together when you're set to serve.

→ Is it easy to make vegan?

Just leave out the feta or use a plant-based cheese instead.

chickpea orzo fresh

Orzo pasta, chickpeas, cucumber, and tomatoes tossed in a punchy dressing—light, cool, and easy.

Prep Time
20 minutes
Cooking Time
10 minutes
Total Duration
30 minutes
Created By: Mia Laurent

Recipe Category: Mediterranean Methods

Skill Level: Beginner-Friendly

Recipe Cuisine: Mediterran

Recipe Yield: 6 Number of Servings (1 big bowl)

Dietary Categories: Vegetarian-Friendly

Ingredients You’ll Need

→ Main stuff

01 60 ml fresh chopped parsley
02 240 g chickpeas from a can, drained
03 60 ml red onion, minced up
04 225 g dried orzo pasta
05 1 ½ cups chopped tomatoes
06 1 ½ cups chopped cucumber
07 100 g crumbled feta cheese

→ Dressing

08 1 tbsp lemon juice
09 6 tbsp olive oil
10 Salt and pepper, however you like
11 Pinch red chili flakes
12 1 tsp Italian herbs
13 2 tbsp honey
14 2 tbsp red wine vinegar
15 2 tsp Dijon mustard

Steps to Make It

Step 01

Pop the salad in the fridge for at least an hour so it gets nice and cool, then bring it out and enjoy.

Step 02

Now add in the cucumber, tomatoes, chickpeas, parsley, red onion, and that crumbly feta. Gently fold it all together so nothing gets mushy.

Step 03

Toss the cold orzo into a big bowl and pour that tasty dressing over it. Give it a solid stir so every piece is coated.

Step 04

Grab a small bowl and whisk together olive oil, red wine vinegar, lemon juice, honey, Dijon, herbs, chili flakes, and lots of salt and pepper till it's smooth.

Step 05

Boil orzo in plenty of salted water till it's just firm. Drain then run it under cool water so it stops cooking.

Extra Information

  1. Chilling before serving really makes the flavors pop! Serve fresh for the best taste.

Essential Tools

  • Big pot
  • Strainer
  • Large mixing bowl
  • Whisk
  • Knife and board

Allergen Details

Review every item for allergen risks. Reach out to a healthcare expert for any concerns.
  • Has dairy (feta cheese).
  • Might contain gluten from orzo pasta.
  • Contains mustard.

Nutritional Details (Per Serving)

These figures are for general reference and shouldn’t replace expert medical guidance.
  • Caloric Content: 232
  • Fat Content: ~
  • Carbohydrate Content: ~
  • Protein Content: ~