vegan chickpea orzo salad on a charcuterie board with roasted chickpeas and fruit

Vegan Greek Chickpea Orzo Salad

Pasta salad is the dish of our summer. It’s an easy way to throw fresh veggies into a bowl, add some carbs, and then have a ready-to-eat meal for lunch, dinner, and sometimes breakfast.

sliced cucumber for vegan greek orzo salad

And Greek salads are the absolute best. Fresh crunchy vegetables like red onions and cucumbers, plus ripe tomatoes, zesty lemons, and so many more add-ins. Over fresh spinach with a balsamic dressing is usually my go-to choice, but what about making it into more of a pasta salad?

After finding an amazing chickpea and red lentil orzo pasta at Trader Joe’s, I instantly envisioned a delicious, fresh, gluten-free, vegan summery meal with a Greek salad as my inspiration.

trader joe's chickpea gluten-free vegan risoni orzo for vegan greek orzo salad

The orzo added in some extra carbs perfect for either before or after my daily runs while training for a trail race, while the vegetables were items that we already had on hand leftover from other recipes. It’s a grain-free pasta full of protein and nutrients, but it’s still light and fresh enough to enjoy on a hot summer evening.

This recipe is also easy to make in large batches, so you always have an easy lunch in between working or running errands. And it honestly tastes better as leftovers after it sits in the fridge because all of the flavors have soaked into the vegetables.

colorful veggies in a vegan greek orzo salad

Lastly, it’s easy to make this recipe your own. Add in anything from roasted chickpeas, fresh basil, quinoa, sun-dried tomatoes, that tiny bit of dressing you have left in the fridge, or even vegan feta cheese. Top with crunchies like pita chips, pepitas, or homemade croutons.  Toss in extras to add to the flavors and textures that are already present.

Image from iOS (6)

I made it into a little buffet style charcuterie board, so that Nic could have some salami in his bowl, while I could top mine with roasted chickpeas and cucumbers. It’s so beautiful and colorful, so it’s easy to put on a display and show off the recipe.

Description: Vegan Greek Chickpea Orzo Salad

Diet: Plant- Based, Vegan, Nut-Free, Dairy- Free, Gluten-Free

Ways to make low-waste: buy fresh bulk veggies, buy bulk olive oil, use leftover vegetables

Recipes makes: 8 servings

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30  minutes

Ingredients:

1/2 cup  kalamata olives

2 Roma tomatoes

1/2 cucumber

1/2 can of artichoke hearts

1/2 lemon

1/2 small red onion

handful of spinach

1 package of Trader Joe’s Chickpea and Red Lentil Risoni (Orzo)

3 tablespoons of olive oil

1 tablespoon of apple cider vinegar

Salt and pepper

How-To:

Cook orzo according to package instructions

Dice cucumbers, onions and tomatoes, slice olives, and chiffonade spinach

Combine vegetables and cooled cooked orzo in large bowl.

Drizzle with olive oil and apple cider vinegar

Season with garlic powder, salt, and pepper

Squeeze fresh lemon juice over bowl

Optional: add in homemade roasted chickpeas and/or vegan Feta cheese for extra flavors and proteins.

Image from iOS (4).jpg

Serve with fresh fruit, and some dry white wine or KYLA Sunset Trio Hard Kombucha

 

Your full-time plant eater and orzo salad eater,

AJ

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