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The salad in a big bowl with a bowl of dressing on the side.
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Chickpea orzo salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
 

This Chickpea Orzo Salad is easy to make and loaded with flavor. Filled with crunchy veggies, sun dried tomatoes, chickpeas and salty feta cheese all tossed in an incredible zesty dressing. The perfect spring or summer side dish!

Servings: 6 side servings
Author: Helena
Ingredients
  • 1 ½ cups uncooked orzo
  • 1 can (400g, 14 oz ) chickpeas, drained and rinsed
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatoes, cut in half
  • ½ cup sun dried tomatoes in oil, drained and chopped (oil reserved)
  • ½ red onion, chopped
  • ½ cup feta cheese, crumbled
  • ½ cup fresh basil, or a mix of fresh herbs, chopped
Dressing
  • ⅓ cup reserved oil from the sun-dried tomatoes or olive oil
  • 3 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon dijon mustard
  • 1 teaspoon Italian seasoning mix or oregano
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red chili flakes (optional)
Instructions
  1. Cook orzo according to package instructions. Drain and rinse the orzo. Add to a large salad bowl.
  2. In a small bowl, stir together the ingredients for the dressing.

  3. To the salad bowl with the orzo, add the chickpeas, red pepper, sun dried tomatoes, red onion, feta cheese and chopped basil to the bowl with the dressing and gently toss.

  4. Pour over the dressing and lightly toss to combine.

    Add more salt and pepper to taste and top with some extra basil and feta cheese before serving if desired.