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Orzo & Chickpea Summer Salad | Bake to the roots

Orzo & Chickpea Summer Salad

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  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 00:07
  • Total Time: 01:30
  • Yield: 1 1x
  • Category: Salad
  • Cuisine: International


Easy and done in no time: Orzo & Chickpea Summer Salad – the perfect salad for your next bbq party. It’s so good!



For the salad:
9 oz. (250g) orzo (risoni) pasta
1 can (14 oz./400g) chickpeas, rinsed & drained
1 small red onion, diced
7 oz. (200g) cherry tomatoes, halved
1 bell pepper (orange or yellow), diced
1/2 cucumber, diced

For the dressing:
34 tbsp. olive oil
2 tbsp. lemon juice
1 tbsp. white wine vinegar
2 garlic cloves, crushed
1 tsp. honey
1 tsp. dried basil
1/4 tsp. chili flakes
salt, pepper

23 stalks flat-leaf parsley, chopped
1 spring onion, chopped


1. Bring a pot with salt water to a boil and cook the orzo (risoni) according to the instructions on the package – mine took 7 minutes. Drain the orzo (risoni) and place in a large bowl. Let cool down – move occasionally so the pasta is not sticking together.

2. Pour the chickpeas into a sieve, rinse with water and let drain. Set aside. Peel the onion and dice finely. Wash and dry the tomatoes and cut them in half. Wash and dry the bell pepper, remove the insides and cut into small dices. Quarter the cucumber lengthwise, remove the watery seeds, and cut into small dices. Add everything to the bowl with the cooled orzo (risoni) and mix to combine. Set aside.

3. For the dressing mix the olive oil with lemon juice, vinegar, crushed garlic, honey, dried basil, and chili flakes. Add to the bowl and mix everything until well combined. Season with salt and pepper to your liking. Place the salad in the fridge for at least 30-45 minutes so the flavors can get to know each other. Sprinkle the salad with chopped parsley and spring onions before serving. Leftover salad stays fine for up to 2 days in the fridge.


Enjoy summer!