Easy Orzo Garbanzo Bean Salad Perfect for Picnics, Potlucks, and Sunny Days
This easy orzo garbanzo bean salad is light, refreshing, and packed with vibrant Mediterranean flavors.
Perfect for picnics, potlucks, sunny days, or a quick healthy lunch, it’s a flexible recipe that’s ready in under 30 minutes and even better when made ahead of time!
Equipment
- Large pot (for boiling orzo)
- Strainer (for draining pasta)
- Sharp knife and cutting board (for chopping veggies)
- Small bowl (for dressing)
- Large mixing bowl (for assembling salad)
- Whisk or fork (for mixing dressing)
Ingredients
For the Salad:
- 1 cup orzo pasta
- 1 can 15 oz garbanzo beans, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/4 cup red onion finely chopped
- 1/4 cup kalamata olives sliced (optional)
- 1/4 cup crumbled feta cheese optional
- 1/4 cup fresh parsley chopped
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente (about 7–9 minutes). Drain and rinse under cold water. Set aside.
- While orzo cooks, prep your veggies: halve the cherry tomatoes, dice the cucumber, chop the red onion, slice the olives, and chop the parsley.
- In a small bowl, whisk together olive oil, fresh lemon juice, red wine vinegar, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled orzo, garbanzo beans, chopped veggies, parsley, and feta if using.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Give a final toss, garnish with additional parsley or a fresh lemon wedge if desired, and enjoy!
Nutrition Info: (Estimated per serving)
- Calories: ~260 kcal
- Protein: 8g
- Fat: 10g
- Carbohydrates: 34g
- Fiber: 5g
- Sugar: 3g
- Sodium: 280mg
Notes
Notes:
For extra flavor, add diced roasted red peppers or artichoke hearts.
To make it vegan, simply omit the feta cheese or use a dairy-free alternative.
This salad can be made 1 day ahead and stored in the refrigerator.
If preparing in advance, refresh with a squeeze of lemon and a drizzle of olive oil before serving.
Great for meal prep: store in individual containers for easy grab-and-go lunches.