Orzo Garbanzo Bean Salad
Easy Orzo Garbanzo Bean Salad is vibrant, fresh, and as full of bold flavors as it is veggies! This protein rich salad keeps well for days and makes an excellent side dish as well as a vegetarian lunch for those busy work days.
After all the cozy comfort food of winter I often find myself craving something lighter when spring rolls around. Fresh and crunchy veggies are just what I need to bring me out of the winter slump! They are great sources of vitamins that your body will thank you for after the winter hibernation.
Orzo Garbanzo Bean Salad features bold flavors and textures. Red onions, cherry tomatoes, feta cheese, and kalamata olives pair so well with my zesty homemade dressing to bring out the perfect sweet and savory crunch!
I love mixing my favorite veggies with orzo because it is a very fine and delicate pasta. Almost like rice! It adds to the texture of the dish and soaks up the flavor of the dressing.
Want more Protein?
This salad makes a fantastic meatless lunch that is perfect for Lent. You can have prepped in no time! It is also great for days when you will be on the go because it keeps well and is easy to make ahead of time. If you wanted to step it up and add some extra protein to serve your Orzo Salad as a main dish try adding grilled shrimp, tuna, chicken or even steak.
Try these other fun salad recipes too:
What Do I Need To Make Orzo Bean Salad?
- 1 cup dry orzo
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 cup halved cherry tomatoes
- 1 bell pepper, chopped
- 1/2 English cucumber, chopped
- 1/2 cup feta cheese crumbles
- 1/2 cup chopped kalamata olives
- 1/2 red onion, chopped
For the Dressing:
- 1/4 cup lemon juice
- 1/4 cup finely chopped fresh parsley
- 2 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1 Tablespoon grated lemon zest
- 3 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- Salt to taste
Step by Step Instructions:
Step 1: Bring a pot of salted water to a boil and cook the orzo according to the package instructions. Drain and rinse with cool water. Set aside.
Step 2: Prepare the vegetables for the salad. Add these along with the orzo to a large bowl.
Step 3: Next we’ll prepare the dressing by whisking together the lemon juice, parsley, vinegar, olive oil, lemon zest, garlic, salt and pepper.
Step 4: Toss the salad with the dressing and allow it to chill in the fridge for 30 minutes to 1 hour before serving to allow the flavors to meld.
This salad stays good for 3-4 days stored in the fridge in an airtight container and is delicious both cold and at room temperature.
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Orzo Garbanzo Bean Salad
Ingredients
- 1 cup dry orzo
- 1 15 ounce can garbanzo beans, drained and rinsed
- 1 cup halved cherry tomatoes
- 1 bell pepper (chopped)
- 1/2 English cucumber (chopped)
- 1/2 cup feta cheese crumbles
- 1/2 cup chopped kalamata olives
- 1/2 red onion (chopped)
For the Dressing
- 1/4 cup lemon juice
- 1/4 cup finely chopped fresh parsley
- 2 tablespoon red wine vinegar
- 2 Tablespoons olive oil
- 1 Tablespoon grated lemon zest
- 3 cloves garlic (minced)
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Bring a pot of salted water to a boil and cook the orzo according to the package instructions. Drain and rinse with cool water. Set aside.
- Prepare the vegetables for the salad. Add these along with the orzo to a large bowl.
- Next we’ll prepare the dressing by whisking together the lemon juice, parsley, vinegar, olive oil, lemon zest, garlic, salt and pepper.
- Toss the salad with the dressing and allow it to chill in the fridge for 30 minutes to 1 hour before serving to allow the flavors to meld.
Notes
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