This delicious orzo chickpea pasta salad is the perfectly scrumptious for summer yet amazing any time of year. The crunch from the cucumbers and chopped red onion add a nice touch of texture while adding a nice layer of flavor. Don’t be shy when it comes to the herbs, either!
- 1 (14-oz [397-g]) can of chickpeas, drained and rinsed (see Recipe Notes)
- 1 cup (170 g) of dry orzo pasta
- ¼ cup (60 ml) of extra-virgin olive oil
- 1 tablespoon (15 ml) of fresh lemon juice
- ½ red onion, finely chopped
- 1 English cucumber, diced (see Recipe Notes)
- ¼ cup (6 g) of fresh basil, washed and torn
- Fresh parsley and/or dill
- Salt and pepper, to taste
- Lemon zest, to taste
- Fill a medium-sized saucepan with water and bring to a boil.
- Once water is boiling, add in the orzo and cook for about 14 minutes.
- Drain the cooked orzo and rinse with cold water.
- Chill in the refrigerator until ready for use.
- Prepare the dressing by combining the olive oil and lemon juice.
- Assemble the salad by combining the orzo pasta, chickpeas, red onion, cucumber and lemon dressing.
- Top with the basil and any other fresh herbs, if desired. Add the salt, pepper and lemon zest, to taste.
While you can use chickpeas directly from a can, I like to take the extra step of simmering them first as it makes them more tender. If you’re food prepping this salad, make the chickpeas and orzo pasta in advance. That way they’ll have time to cool before you put it all together. This recipe calls for an English cucumber. An English cucumber is a longer, slimmer version of the popular slicing cucumber. It’s typically wrapped in plastic which eliminates the need for wax on the skin. The seeds are underdeveloped, making them less bitter than their counterparts. If you can’t find an English cucumber, you can substitute a slicing cucumber. I recommend removing the skin before dicing it.
Keywords: chickpea, pasta salad, orzo, soy-free, summer, meat-free, garbanzo beans, salad, lunch, dinner