Chickpea Greek Orzo Salad (vegan)
This chickpea Greek orzo salad makes for a refreshing and light lunch or dinner. It’s loaded with veggies, a tangy dressing, and topped with vegan feta. It is a pasta salad that is healthy, fresh, and bursting with flavor. Make it for your next potluck or party and it will surely be a crowd pleaser. This is super easy to make and will be ready in less than 20 minutes.
I love a good Greek salad on a warm day. This chickpea Greek orzo salad is the perfect spring and summer meal. Loaded with chickpeas, tomatoes, kalamata olives, cucumber, and parsley, it is so nourishing and flavorful. The simple dressing is much healthier than store bought and so easy to make.
This pasta salad is bright, colorful, and perfect for potlucks, meal prep, or picnics in this warmer weather. If you make it, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Chickpea Greek Orzo Salad (vegan)
Ingredients
- 1 1/4 cup orzo, uncooked
- 1/2 small red onion, sliced thinly or diced
- 1 pint halved cherry tomatoes (about 2 cups)
- 3/4 cup kalamata olives, pitted and halved
- 1 can chickpeas, drained and rinsed
- 1 cup English cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1 cup vegan feta, crumbled
Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1 Tbsp fresh parsley, chopped finely
- 1/4 tsp black pepper
- 1 tsp pure maple syrup
- 1 tsp dijon mustard
Instructions
- Cook orzo according to package’s instructions to al dente. Drain and rinse in cold water and drain again. Set aside.
- In a small bowl, add all dressing ingredients. Whisk until well combined.
- In a large bowl, add all salad ingredients. Pour dressing over the top. Toss salad until everything is evenly combined. Enjoy! Store in leftovers in the fridge.
