Chickpea Orzo Salad

If you love pasta salad but are looking for something lighter and more nutritious, this chickpea orzo salad is about to become your new favorite. Unlike traditional pasta salads that can feel heavy or overly rich, this dish swaps in delicate orzo and protein-packed chickpeas for a satisfying yet refreshing twist. It’s loaded with vibrant veggies and tossed in a zesty dressing, giving you all the flavor you crave without the heaviness.

What makes this salad even better is how easy it is to throw together. With just a handful of simple ingredients and minimal prep, you’ll have a dish that’s perfect for busy weeknights, meal prep, or a crowd-pleasing potluck contribution. Plus, it’s incredibly versatile—serve it as a side, enjoy it as a light main, or pack it up for a picnic.

If you love orzo as much as we do, you’ve got to try this Italian soup with orzo and quinoa “meatballs” or this flavorful orzo Greek salad recipe!

Orzo Salad Key Ingredients and Substitutions

Here are the main things you’ll need to create this tasty orzo salad:

• Orzo: This small pasta is perfect for salads, but if you don’t have orzo, you can substitute it with another small pasta shape like ditalini or pearl couscous. Keep in mind, that the texture may differ slightly.
• Chickpeas: Canned chickpeas make this recipe super convenient, but you can also use cooked-from-scratch chickpeas if you have them. Just be sure they’re tender and well-drained.
• Red Onions: Finely chopping the red onions ensures they don’t overpower the dish. For a milder flavor, you can soak the onions in cold water for a few minutes before adding them to the salad. Try some pink pickled red onion for even more flavor.
• Olive Oil: The base of the dressing, olive oil, adds richness and flavor. If you’re looking for an alternative, avocado oil works well, though it has a milder taste.
• Red Wine Vinegar: This adds a tangy kick to the dressing. White wine vinegar or apple cider vinegar can be used as substitutes, though the flavor profile will vary slightly.
• Dried Dill: This herb gives the salad a fresh, herby note. You can swap it for fresh dill if you have it—just use about three times the amount of fresh dill compared to dried.

For a full list of ingredients and measurements, scroll down to the recipe card.

Boost Flavor with Bouillon

Cooking pasta and grains in vegetable broth adds extra flavor to the dish. If you don’t have broth on hand, you can use water and a bouillon cube or paste instead—just adjust the salt in the recipe as some bouillons can be salty.

Using bouillon in the water is a simple trick to add extra depth and flavor to your dishes. As the pasta or grains absorb the liquid during cooking, they also take on the savory notes from the bouillon, creating a richer base for your recipe.

This works especially well for dishes like salads, risottos, and pilafs, where the grains or pasta are the star. Choose a bouillon that complements the flavors of your dish—vegetable, herb-infused, or even garlic varieties are great options. It’s an easy way to elevate your meals without adding extra steps!

Recipe Tips

The best thing about this type of pasta salad is that you can serve it in so many ways and it tastes great both warm and cold. Here are a few suggestions for making this salad even more fun:

• Go Big on Herbs – If anything, feel free to add as many fresh herbs as you like to the recipe. While the dill and parsley are noted as optional, our taste testers loved the tasty trio all thrown in together. Experiment with thyme, oregano, sage, and marjoram, too.
• Boost the Lemon Flavor – For all of you lemon lovers out there, you may want to up your lemon level by adding an additional tablespoon of lemon juice. A sprinkling of extra zest can also bring out the very best in this recipe. If you’re totally out of lemons, a little bit of lime would work this time.
• Cucumber Alternatives – When cucumbers are not high on your list of veggie loves, you can also substitute other items instead. How about savory sun-dried tomatoes, pungent garlic from your garden, or silky black Kalamata olives? A sprinkle of nutritional yeast might also tame your inner hunger beast.

Serving Suggestions

This chickpea orzo salad is as versatile as it is delicious, making it a great addition to any meal or occasion. Serve it as a light main dish for lunch or dinner—it’s hearty enough to satisfy on its own but still leaves you feeling refreshed. For a protein boost, pair it with a side of crispy roasted tofu, tempeh, or your favorite plant-based protein.

Planning a larger spread? This salad shines as a side dish alongside roasted veggies like this sheet pan asparagus, vegan kabobs, or a comforting bowl of soup. It’s also a fantastic option for potlucks and picnics, as it holds up well when made ahead and travels easily. If you’re meal-prepping, pack it into individual containers for grab-and-go lunches throughout the week. No matter how you serve it, this salad is sure to be a crowd-pleaser!

Simple Storage

You can easily store any leftover chickpea orzo salad in a covered container in the fridge for up to a week. This salad tastes even better once it has time to marinate, so it’s the perfect recipe to make one day ahead. It tastes amazing either warmed up or right out of the fridge.

You can also freeze any remaining salad after 5-7 days if you want to save it for another meal. Just make sure that it’s sealed well in a freezer-safe container. It should keep for up to three months frozen. Reheating is easy––simply take out the night before and let defrost in the fridge and heat in a skillet over medium until desired temperature. You can also microwave your chickpea salad for a minute or two, or to your liking.

If you feel that your salad has gotten a little dry (either after a day or so in the refrigerator or after defrosting from the freezer), you can always add some extra dressing and freshly cut cucumber and red onion.

FAQs