Mediterranean Orzo Chickpea Salad

A bright, zesty orzo salad packed with fresh veggies, chickpeas, olives, and sun-dried tomatoes — perfect as a side dish or a hearty vegan main!

📝 Recipe Card

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 10 minutes (for orzo)
Total Time: 25 minutes
Dietary Badges: Vegan, Dairy-free, Meal Prep-Friendly, Mediterranean Diet

✅ Ingredients

• Orzo pasta (cooked and drained)

• Rice vinegar

• Kalamata olives

• Sun-dried tomatoes (with oil)

• Pepperoncini peppers

• Chickpeas (tip: soak in pepperoncini juice while pasta cooks)

• Bell pepper (any color)

• Red onion

• Spinach

• Fresh basil

• Salt, pepper, garlic powder (to taste)

• Vegan feta (optional)

👩‍🍳 Instructions

1. Cook the Orzo
   Boil the orzo pasta according to package instructions. Drain and let cool slightly.

2. Prep the Veggies & Chickpeas
   While orzo cooks, chop the olives, sun-dried tomatoes, pepperoncini peppers, bell pepper, red onion, spinach, and basil. Soak the rinsed chickpeas in pepperoncini juice for added flavor.

3. Combine Ingredients
   In a large mixing bowl, combine the cooked orzo, veggies, chickpeas, and fresh basil.

4. Dress the Salad
   Add rice vinegar (adjust to taste), salt, pepper, and garlic powder. Toss everything together.

5. Add Optional Vegan Feta
   If desired, crumble vegan feta into the salad before serving.

6. Serve & Enjoy!
   Serve chilled or at room temperature. Perfect for meal prep or picnics.

🔎 Additional Notes

• Tip: For extra brightness, squeeze fresh lemon juice over the salad before serving.

• Chill before serving for best flavor if time allows.

🥘 Brief Introduction

This Mediterranean Orzo Chickpea Salad is my go-to when I want something fresh, filling, and fast. It’s bursting with briny olives, sweet sun-dried tomatoes, and zippy pepperoncini peppers — all balanced with hearty orzo and protein-packed chickpeas. Whether you serve it at a picnic, as a side dish, or a light vegan main, it always disappears quickly!

(Optional voice: “Confession — I always double the recipe because leftovers are even better the next day.”)

📸 Step-by-Step Cooking Guide

1️⃣ Cook Orzo

Boil orzo, drain, and let cool slightly.

2️⃣ Prep Mix-Ins

Chop all veggies, olives, and sun-dried tomatoes. Soak chickpeas in pepperoncini juice.

3️⃣ Toss Together

In a large bowl, combine pasta, veggies, chickpeas, and basil.

4️⃣ Season & Dress

Add rice vinegar, salt, pepper, garlic powder. Toss well.

5️⃣ Add Vegan Feta (Optional)

Crumble feta on top if using.

Tip: Chill for 30 minutes before serving for best flavor!

🥄 Ingredient Details & Substitution Tips

• Rice Vinegar: White wine vinegar or lemon juice can substitute.

• Kalamata Olives: Black olives work, but won’t have the same briny punch.

• Sun-Dried Tomatoes: Use oil-packed for best texture and flavor.

• Spinach: Arugula or baby kale are good swaps.

• Chickpeas: Cannellini beans or lentils could replace chickpeas.

• Vegan Feta: Optional but adds a lovely creamy-salty element.

🍽 Recipe Variations & Serving Suggestions

Flavor Variations:

• Add roasted red peppers or artichoke hearts.

• Toss in toasted pine nuts or almonds for crunch.

Dietary Adaptations:

• Naturally vegan and dairy-free.

• Use gluten-free orzo for a gluten-free option.

Serving Ideas:

• Serve as a light main dish or a vibrant side.

• Pairs well with grilled tofu, seitan, or veggie kabobs.

Pairings:

• I love this with a crisp Sauvignon Blanc or sparkling water with lemon.

🧊 Storage & Make-Ahead Information

• Refrigerate: Store in an airtight container for up to 4 days.

• Make-Ahead: Can be made a day ahead — flavors improve overnight.

• Serving Tip: Stir and refresh with a little extra vinegar before serving if made ahead.

🍎 Nutrition Facts (Per Serving)*

Calories: 260 kcal | Protein: 8g | Carbs: 35g | Fat: 9g
(Based on 8 servings; may vary depending on added feta or other variations.)

Allergens: None inherently; check pasta and feta if using for allergens.

W-W Points (per serving): 6 points (blue/green/purple)
(Calculated using orzo, olives, sun-dried tomatoes with oil, and chickpeas — excludes optional feta.)

❓ Frequently Asked Questions (FAQs)

Q: Can I use another pasta shape?
A: Yes, small pasta shapes like ditalini or couscous work well.

Q: Can I skip the olives?
A: Absolutely, but they do add a lovely salty contrast.

Q: Is it good for meal prep?
A: Yes! It holds up beautifully in the fridge for several days.

Q: Can I add protein?
A: Grilled tofu or seitan slices are great vegan additions.

❤️ Optional Personal Story

This salad became a staple during my summer potluck phase — the one where I was constantly asked to “bring that amazing orzo salad again.” Over time, I added the chickpeas and vinegar-soaked veggies to balance the richness of the sun-dried tomatoes. Now it’s a must-have for any gathering or a satisfying weeknight meal.

💬 Reader Interaction

Tried this Mediterranean Orzo Chickpea Salad? I’d love to hear how you customized it! Share your variations or leave a rating below.

📣 Call-to-Action

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