Simple Mediterranean Chickpea and Orzo Salad

I didn’t try orzo until I was in my twenties, and I thought it was rice. Seriously. I served myself a big scoop at a potluck and took a bite, totally confused about why the “rice” tasted so different. My friend laughed and explained it was actually pasta—tiny, rice-shaped pasta.

Now I’m obsessed with the stuff. It cooks faster than most pasta, it holds up great in salads, and it soaks up dressing like a dream. This Mediterranean chickpea and orzo salad has become my go-to for summer dinners and potlucks. You just cook the orzo, toss everything together with some lemon and olive oil, and you’re done. No fancy skills required, and it tastes even better the next day.

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What Kind of Chickpeas Should I Use?

For this salad, canned chickpeas are your best bet since they’re already cooked and ready to go. Just make sure to drain and rinse them well to get rid of that starchy liquid they come packed in. If you want to take things up a notch, you can pat them dry with a paper towel after rinsing, which helps them absorb more of the dressing. Dried chickpeas that you cook yourself will also work great if you have the time, and some people prefer their firmer texture. Just remember that you’ll need to start with about 3/4 cup of dried chickpeas to end up with the right amount once they’re cooked.

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Options for Substitutions

This salad is really forgiving when it comes to swapping ingredients based on what you have:

• Orzo: You can swap orzo with other small pasta shapes like ditalini, acini di pepe, or even couscous. Cook according to package directions and adjust the cooking time as needed.
• Arugula: Not a fan of arugula’s peppery bite? Try baby spinach, mixed greens, or even chopped romaine instead.
• Chickpeas: White beans like cannellini or great northern beans work well here. You could also use cooked lentils for a different texture.
• Feta cheese: If you don’t have feta, crumbled goat cheese or even diced mozzarella can step in. For a dairy-free version, just leave it out or add some nutritional yeast for a cheesy flavor.
• Kalamata olives: Any brined olives will work – try green olives, castelvetrano, or even sliced black olives from a can.
• Almonds: Feel free to use whatever nuts you have on hand – pine nuts, walnuts, or pecans all add a nice crunch. Toast them lightly for extra flavor.
• Fresh herbs: If you don’t have fresh basil or parsley, you can use dried herbs instead – just use about 2 teaspoons of each since dried herbs are more concentrated.

Watch Out for These Mistakes While Cooking

Overcooking the orzo is the biggest mistake you can make with this salad – it should be al dente since it will continue to soften as it sits in the dressing, so aim to undercook it by about a minute from the package directions.

Adding the dressing to hot orzo can make your greens wilt and turn brown, so make sure to let the pasta cool for the full 10 minutes before tossing everything together.

To keep your salad from tasting bland, don’t skip salting the pasta water generously (it should taste like the sea), and remember to taste and adjust the dressing before serving since feta and olives are salty and you might need less salt or more lemon juice to balance everything out.

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What to Serve With Mediterranean Chickpea and Orzo Salad?

This salad is pretty filling on its own, but it pairs beautifully with grilled chicken, lamb kebabs, or even some pan-seared salmon if you want to add more protein to your meal. I love serving it alongside some warm pita bread or naan for scooping, and a side of tzatziki or hummus for extra dipping options. If you’re keeping things vegetarian, grilled halloumi cheese is amazing with this salad since it complements all those Mediterranean flavors. For a lighter option, you could also serve it with some marinated grilled vegetables like zucchini, eggplant, or bell peppers.

Storage Instructions

Store: This salad actually gets better after sitting for a few hours as the flavors blend together. Keep it in an airtight container in the fridge for up to 4 days. The arugula might wilt a bit over time, so if you’re meal prepping, consider keeping it separate and adding it fresh when you’re ready to eat.

Make Ahead: This is a great make-ahead dish for parties or meal prep. You can prepare everything up to 2 days in advance and store it covered in the refrigerator. Just give it a good stir before serving and add a splash of olive oil or lemon juice if it seems a bit dry.

Serve: This salad is best enjoyed cold or at room temperature. If you’ve stored it in the fridge, let it sit out for about 15 minutes before serving to bring out the flavors. You might want to toss in some fresh arugula right before eating to keep things crisp.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 50-60 g
• Fat: 105-115 g
• Carbohydrates: 150-165 g

Ingredients

For the pasta base:

• 1 cup orzo
• 2 tsp salt
• 3 cups arugula
• 1.5 tbsp olive oil

For the dressing:

• 4 tbsp olive oil
• 3 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp salt

For the salad:

• 15 oz chickpeas, rinsed and drained
• 5 oz feta, crumbled
• 1 cup kalamata olives, pitted and halved
• 1/2 cup sun-dried tomatoes, chopped
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 1/2 cup almonds, chopped
• 1/4 cup red onion, finely chopped

Step 1: Cook the Orzo and Build Flavor Foundation

• 1 cup orzo
• 1 tsp salt
• 1.5 tbsp olive oil

Bring a large pot of water to a boil and add 1 teaspoon of salt.

Add the orzo and cook until al dente, about 9-10 minutes, stirring occasionally to prevent sticking.

While the orzo cooks, this is the perfect time to prepare your mise en place for the next steps.

Drain the orzo well and return it to the pot, then immediately toss with 1.5 tablespoons of olive oil to prevent clumping.

Step 2: Prepare the Dressing and Aromatics

• 4 tbsp olive oil
• 3 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp salt

While the orzo cools slightly in the pot, whisk together 4 tablespoons of olive oil, 3 tablespoons of lemon juice, 2 minced garlic cloves, and 1 teaspoon of salt in a separate bowl.

Whisk vigorously for about 30 seconds until the dressing is well emulsified—this helps the flavors blend together beautifully.

Set the dressing aside and let the cooked orzo cool to room temperature, about 10 minutes; warm orzo will absorb the dressing better than piping hot orzo.

Step 3: Combine Vegetables, Proteins, and Herbs

• cooled orzo from Step 1
• 3 cups arugula
• 15 oz chickpeas, rinsed and drained
• 1 cup kalamata olives, pitted and halved
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup red onion, finely chopped
• 5 oz feta, crumbled
• 1/2 cup almonds, chopped
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped

Add the cooled orzo to a large mixing bowl along with the arugula, rinsed chickpeas, kalamata olives, sun-dried tomatoes, red onion, feta cheese, almonds, fresh basil, and fresh parsley.

I like to add the arugula right before tossing rather than mixing it in early—this keeps the delicate greens from wilting and maintains their fresh texture and bright color throughout the salad.

Step 4: Dress and Finish the Salad

• dressing from Step 2

Pour the prepared dressing from Step 2 over the salad ingredients and toss gently but thoroughly, making sure every component is coated with the lemon-garlic dressing.

Taste the salad and adjust seasoning if needed—Mediterranean flavors benefit from a little extra salt or lemon juice to brighten them up.

Serve immediately at room temperature, or refrigerate for up to 4 hours if you prefer it chilled.

Simple Mediterranean Chickpea and Orzo Salad

Delicious Simple Mediterranean Chickpea and Orzo Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 6 servings

Calories 1775 kcal

Ingredients

  

For the pasta base::

• 1 cup orzo
• 2 tsp salt
• 3 cups arugula
• 1.5 tbsp olive oil

For the dressing::

• 4 tbsp olive oil
• 3 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp salt

For the salad::

• 15 oz chickpeas, rinsed and drained
• 5 oz feta, crumbled
• 1 cup kalamata olives, pitted and halved
• 1/2 cup sun-dried tomatoes, chopped
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 1/2 cup almonds, chopped
• 1/4 cup red onion, finely chopped

Instructions

 

• Bring a large pot of water to a boil and add 1 teaspoon of salt. Add the orzo and cook until al dente, about 9-10 minutes, stirring occasionally to prevent sticking. While the orzo cooks, this is the perfect time to prepare your mise en place for the next steps. Drain the orzo well and return it to the pot, then immediately toss with 1.5 tablespoons of olive oil to prevent clumping.
• While the orzo cools slightly in the pot, whisk together 4 tablespoons of olive oil, 3 tablespoons of lemon juice, 2 minced garlic cloves, and 1 teaspoon of salt in a separate bowl. Whisk vigorously for about 30 seconds until the dressing is well emulsified—this helps the flavors blend together beautifully. Set the dressing aside and let the cooked orzo cool to room temperature, about 10 minutes; warm orzo will absorb the dressing better than piping hot orzo.
• Add the cooled orzo to a large mixing bowl along with the arugula, rinsed chickpeas, kalamata olives, sun-dried tomatoes, red onion, feta cheese, almonds, fresh basil, and fresh parsley. I like to add the arugula right before tossing rather than mixing it in early—this keeps the delicate greens from wilting and maintains their fresh texture and bright color throughout the salad.
• Pour the prepared dressing from Step 2 over the salad ingredients and toss gently but thoroughly, making sure every component is coated with the lemon-garlic dressing. Taste the salad and adjust seasoning if needed—Mediterranean flavors benefit from a little extra salt or lemon juice to brighten them up. Serve immediately at room temperature, or refrigerate for up to 4 hours if you prefer it chilled.