Chickpea and Orzo Salad

Chickpea SaladCraving mouth-watering, a little-salty, a bit crunchy goodness? On a sunny summer day when you’d rather be at the beach, taking a river walk, kayaking, biking, this simple, easy, and bursting with flavor recipe uses canned beans to get you out of the door faster.

Chickpeas’ soluble fiber means your belly feels content for much longer, hunger will not interfere with your outdoor plans. Arugula or spinach, along with bell peppers, provide a burst of energy and feta just a touch of nostalgic flavor. Lightly dressed, this is a perfect picnic food.

Chickpea and Orzo Salad


  • 1 can chickpeas, drained and rinsed
  • 1 small yellow bell pepper, diced
  • 1 medium tomato, seeded and diced
  • ½ small purple onion, finely diced
  • ¼ cup orzo, dry, cooked and drained
  • ½ cup feta cheese crumbles
  • Handfuls of arugula


  • ½ cup red wine vinegar
  • ½ cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • Pinch salt and pepper

Combine all ingredients for salad except the arugula. Line a salad bowl with a handful or two of arugula.

Whisk together ingredients for the dressing (or use any other vinaigrette to your liking). Combine bean salad ingredients with the dressing. Allow to set for 10-15 minutes to infuse flavors.

Top arugula with bean salad. Enjoy!



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