This Mediterranean-inspired chickpea orzo salad is packed with plant-based protein, fresh vegetables, and bold flavor. Tossed in a bright lemon-balsamic dressing and loaded with feta, sun-dried tomatoes, spinach, and toasted pine nuts, it comes together in under 30 minutes and makes 10 hearty servings — perfect for meal prep, potlucks, or weekday lunches.
Print Recipe
Ingredients
Salad
- 1 lb orzo
- 2 cans chickpeas rinsed and drained
- 12 oz feta crumbles
- ½ cup chopped fresh basil
- 2 cups tightly packed chopped spinach
- 1 cup sun-dried tomatoes chopped
- 1 red onion chopped
- 2 red bell peppers chopped
- ½ cup pine nuts toasted
Dressing
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup fresh lemon juice
- Salt & pepper to taste
Instructions
- Cook the orzo according to package instructions. Drain and rinse to cool completely.
- Drain and rinse the chickpeas.
- Chop the sun-dried tomatoes, basil, spinach, red onion, and red bell peppers.
- In a very large bowl, combine orzo, chickpeas, vegetables, and sun-dried tomatoes.
- Gently fold in feta crumbles and toasted pine nuts.
- In a separate bowl, whisk together olive oil, balsamic vinegar, lemon juice, salt, and pepper.
- Pour dressing over the salad and toss gently until well combined.
- Taste and adjust seasoning (extra lemon, salt, or pepper if needed).
- Serve immediately or refrigerate for meal prep.