Lemon Orzo Chickpea Salad

Lemon Orzo Chickpea Salad is a light, refreshing, and colorful dish perfect for spring and summer. Packed with plant-based protein, fresh vegetables, and a zesty lemon garlic dressing, this salad is a quick and satisfying meal that can be served as a side or a wholesome main.

Why You’ll Love This Recipe

• Plant-based and nutrient-rich, ideal for vegetarians and vegans
• Quick to make, with just 18 minutes from start to finish
• Refreshing and zesty with bold lemon garlic flavors
• Great for meal prep—stays fresh and flavorful in the fridge
• Customizable with seasonal vegetables
• Packed with texture from crisp veggies and crunchy almonds
• Satisfying and hearty thanks to chickpeas and orzo
• Perfect for picnics, potlucks, or light lunches
• Gluten-free adaptable with gluten-free orzo
• Dairy-free, yet rich in umami thanks to nutritional yeast

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Dry orzo pasta
• Canned chickpeas
• Cherry tomatoes
• Medium cucumber
• Red onion
• Garlic
• Lemon juice
• Lemon zest
• Olive oil (extra virgin)
• White balsamic vinegar
• Agave syrup
• Nutritional yeast
• Red pepper flakes
• Salt and pepper
• Dried basil
• Dried oregano
• Fresh parsley
• Almonds

Directions

1. Cook the orzo: Bring a pot of salted water to a boil. Cook the orzo according to package instructions until al dente. Drain and rinse under cold water.
2. Prepare the vegetables: While the orzo cooks, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and roughly chop the parsley.
3. Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, minced garlic, white balsamic vinegar, agave syrup, dried basil, dried oregano, red pepper flakes, salt, and pepper.
4. Combine the salad: In a large mixing bowl, combine the cooked orzo, chickpeas (drained and rinsed), tomatoes, cucumber, red onion, parsley, nutritional yeast, and almonds.
5. Toss with dressing: Pour the dressing over the salad and toss until evenly coated.
6. Taste and adjust: Add additional salt, pepper, or lemon juice as needed. Serve immediately or refrigerate until ready to serve.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Variations

• Add avocado for creaminess and healthy fats
• Use different herbs like mint or dill for variation
• Add greens such as arugula or spinach for extra nutrition
• Substitute almonds with sunflower seeds or pumpkin seeds for a nut-free option
• Add feta or a vegan feta alternative for a salty contrast
• Use quinoa or couscous in place of orzo for a gluten-free option

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.
• Reheating: This salad is best served cold or at room temperature, so no reheating is necessary.
• Make-ahead: Prepare the components in advance and mix before serving for optimal freshness.

FAQs

Can I make this salad ahead of time?

Yes, it actually tastes even better after the flavors have had time to meld in the fridge for a few hours.

Is this salad gluten-free?

As written, no, but you can substitute gluten-free orzo or another gluten-free grain.

Can I use canned lentils instead of chickpeas?

Yes, lentils can be used as a protein-rich alternative.

How long does it last in the fridge?

The salad keeps well in the fridge for up to 4 days in a sealed container.

Is the nutritional yeast necessary?

It adds a cheesy, umami flavor, but can be omitted or replaced with a bit of vegan parmesan.

Can I make this oil-free?

Yes, substitute the olive oil in the dressing with a little water or additional lemon juice if preferred.

Can I serve this warm?

Yes, it can be served warm, but it’s traditionally enjoyed chilled or at room temperature.

What kind of almonds should I use?

Toasted slivered or chopped almonds work best for texture and flavor.

What can I use instead of white balsamic vinegar?

You can substitute with apple cider vinegar or regular balsamic, though it will slightly alter the flavor.

Can I double the recipe?

Absolutely. Just scale up the ingredients accordingly for larger gatherings or meal prep.

Conclusion

Lemon Orzo Chickpea Salad is a bright, wholesome dish that proves simple ingredients can yield delicious results. With zesty lemon dressing, hearty chickpeas, and crunchy veggies, it’s perfect as a main or side for any warm-weather gathering. Whether you’re plant-based or simply craving something fresh, this salad will not disappoint.

Lemon Orzo Chickpea Salad

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 This Lemon Orzo Chickpea Salad is a fresh, zesty, and protein-packed salad perfect for spring and summer. With vibrant veggies, hearty chickpeas, and a lemon garlic dressing, it’s an easy vegan meal or side dish you’ll make on repeat!

• Author: Asma
• Prep Time: 18 minutes
• Cook Time: 10 minutes
• Total Time: 18 minutes
• Yield: 4 servings
• Category: Salad, Main Dish
• Method: No-Cook
• Cuisine: Mediterranean-Inspired
• Diet: Vegan

Ingredients

Produce:

• 1 cup cherry tomatoes, halved

• 1/2 medium cucumber, diced

• 1 can chickpeas, drained and rinsed

• 1 clove garlic, minced

• Zest and juice of 1 lemon

• 1/4 red onion, thinly sliced

• 1 handful fresh parsley, chopped

Dry Herbs & Spices:

• 1/4 teaspoon dried basil

• 1/4 teaspoon dried oregano

• 1 teaspoon red pepper flakes (optional)

• Salt and pepper, to taste

Pasta & Grains:

• 1 1/2 cups dry orzo pasta

Condiments & Liquids:

• 1 tablespoon agave syrup

• 1 tablespoon white balsamic vinegar

• 1/4 cup extra virgin olive oil

• 2 tablespoons nutritional yeast

Nuts & Seeds:

 

• 1/4 cup chopped almonds (or slivered)

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Instructions

1. Cook orzo according to package instructions. Drain and rinse with cold water to cool. Set aside.

2. In a small bowl, whisk together olive oil, lemon juice and zest, minced garlic, agave syrup, white balsamic vinegar, basil, oregano, red pepper flakes, salt, and pepper to make the lemon garlic dressing.

3. In a large mixing bowl, combine orzo, chickpeas, tomatoes, cucumber, red onion, parsley, and almonds.

4. Drizzle with the lemon garlic dressing and toss to coat.

5. Sprinkle in nutritional yeast and mix again. Adjust seasonings to taste.

6. Chill in the refrigerator for 15–30 minutes if desired, then serve.

Notes

• To make it nut-free, omit almonds or use sunflower seeds.

• This salad can be prepped ahead and stored in the fridge for 3–4 days.

• Add avocado, olives, or feta (if not vegan) for extra flavor.