We have just combined our fantastic chickpeas, aka garbanzo beans and orzo together in this amazing anytime salad, and “boom”! If you are in love with orzo salad recipes, you will find this one your next big “hit”. By the way, this vegetarian recipe for orzo and chickpea salad is about delicious as you can get. To make this recipe vegan, use our favorite recipe for vegan feta!
Here at Palouse Brand we do like a delicious orzo salad, but let’s face it, when you jazz up a cold orzo salad with our outstanding chickpeas you have an unbeatable combination! The ingredients in our cold orzo salad with healthy chickpeas exudes a cool, refreshing, minty, light and cheesy flavor with substance enough to satisfy.
Orzo salad recipes are a great compliment to any meal because they are kind of light and airy. So why not take your salad to a whole new level and make it a one dish meal with our orzo and chickpea salad recipe. The chickpeas will not only bring some dimension, but more importantly healthy protein, a mouthful of flavor, and tons of vitamins helping you to maintain those healthy eating habits.
Even though it might sound like our cold orzo salad with healthy chickpeas is kind of like any other orzo recipe, wait, the answer to your question is yes. You can completely increase the number of servings you prepare when unexpected guests arrive by adding a little more orzo, remember it grows when you cook it, and more chickpeas, they will nearly double in volume once prepared and by increasing the remainder of the ingredients. The expansion is super easy.
There you have it. Let’s make our Orzo and chickpea salad recipe real soon!
Chickpea Orzo Salad
2 cups prepared Palouse Brand Chickpeas
1 cup orzo
1 tsp. Dijon mustard
½ cup olive oil
2 lemons, juiced
Kosher salt and fresh ground black pepper
2 cups heirloom or constellation cherry tomatoes, sliced in halves or quarters
1 cup slivered almonds, toasted
1 medium red onion, thinly sliced and cut into bite sized lengths
2 tbsp. fresh basil, chiffonade
3 tbsp. fresh mint, chiffonade
5 oz. Feta cheese
Bring a large pot of salted water to a boil over medium heat. Add the orzo and cook until tender, 8-10 minutes. Drain and let cool.
Whisk together the Dijon, olive oil and lemon juice in a large serving bowl. Season with salt and pepper to taste. Add the prepared chickpeas, orzo, heirloom tomatoes, red onion, basil, mint, feta, and almonds.
Toss together, taste and adjust seasons and serve.