Orzo and Garbanzo Bean Salad
This fresh Orzo and Garbanzo Bean Salad is so perfect served for a summertime picnic, or a holiday potluck or gathering. Made with tomatoes, cucumbers, and feta cheese, it’s drizzled with a light lemony vinaigrette. Add a chicken breast on top for a lovely lunch or dinner!
Oh, I love a good orzo salad. Especially if it’s made with whole-wheat orzo. Have you tried it? It’s much more nuttier and richer in flavor than regular orzo. For this Orzo and Garbanzo Bean Salad, we served it for a summer potluck. Everyone loved it, made with fresh summer veggies.
Orzo and Garbanzo Bean Salad
If you’re looking for a quick and yummy salad to bring to a BBQ? Look no further than this orzo pasta salad made with the freshest ingredients and our favorite orzo pasta!
Read more: Orzo and Garbanzo Bean Salad
Why I love this recipe
- Easy to make & serve.
- Tasty served cold or at room temperature.
- Never goes to waste – it’s delicious the next day.
Room temp salads are perfect for outdoor entertaining, especially on hot summer nights. [Oh, and don’t forget to add salt to your water when you boil orzo. Never add oil.]
Gather these ingredients
- Whole wheat orzo (optional to use regular)
- Olive oil
- Sweet onion
- Garbanzo Beans (or you may call these chickpeas)
- Grape tomatoes
- Cucumber
- Lemon juice
- Kosher salt
- Feta cheese (also great with goat cheese)
- Fresh basil
How do you make Orzo and Garbanzo Bean Salad?
- Bring a pot of well-salted water to a boil.
- Cook pasta until al dente, according to package instructions. Drain and toss with a little bit of olive oil to prevent sticking. Set aside.
- Heat 1 Tbsp. olive oil in a medium skillet over medium heat; add the onion and cook until tender, 6-8 minutes, stirring often. Remove from heat and allow to cool.
- Place the cooled pasta in a large bowl. Add the drained garbanzo beans, tomatoes, cucumbers, basil, and cooled onions.
- Make the light dressing: In a small bow, mix the lemon juice and 4 Tbsp. olive oil; salt and pepper to taste. Pour over the salad mixture and gently mix together.
- Sprinkle with feta cheese. Drizzle with remaining 1 Tbsp. olive oil; serve.
- Optional to sprinkle with more chopped basil.
- Serve and enjoy!
Tips and substitutions:
- You can use regular orzo, but the whole-wheat is nuttier nd richer in flavor (we all agree!)
- Follow package directions, but don’t forget to add salt to your water when you boil orzo. Never add oil!
- Swap out the feta cheese for goat cheese, or even grated Dubliner cheese (so good).
- Herbs – use what is in season (basil, thyme, parsley).
- Great summer salad if you use baby heirloom cherry tomatoes – so sweet.
- Easy to make ahead and store in the fridge until ready to serve.
- You can serve this cold or at room temp.
How do you serve an orzo salad?
We love this orzo salad served with grilled chicken, this corn salad, and this amazing Strawberry-Peach cobbler.
How do you store orzo salad?
Store this salad in the fridge in a sealed container, up to 5 days. It’s delicious served as leftovers!
More summer salads you may want to try while you are here:
Get the Recipe:
Orzo and Garbanzo Bean Salad
Ingredients
- 1 pound whole wheat orzo, I buy DeLallo
- 2 Tbsp. olive oil, divided
- 1 medium sweet onion, chopped
- 1 15 oz. cans Garbanzo Beans, drained and rinsed
- 2 cups halved grape tomatoes
- 2 cups diced cucumbers, I love English cucumbers
- 4 oz. feta cheese
- ¼ cup thinly sliced basil
Make the light dressing:
- ½ cup fresh lemon juice
- 4 Tbsp. olive oil
- 2 tsp. kosher salt
- Fresh cracked pepper
Instructions
- Bring a pot of well-salted water to a boil. Cook pasta until al dente, according to package instructions. Drain and toss with a little bit of olive oil to prevent sticking. Set aside.
- Heat 1 Tbsp. olive oil in a medium skillet over medium heat; add the onion and cook until tender, 6-8 minutes, stirring often. Remove from heat and allow to cool.
- Place the cooled pasta in a large bowl. Add the drained garbanzo beans, tomatoes, cucumbers, basil, and cooled onions.
Make the light dressing:
- In a small bow, mix the lemon juice and 4 Tbsp. olive oil; salt and pepper to taste. Pour over the salad mixture and gently mix together.
- Sprinkle with feta cheese. Drizzle with remaining 1 Tbsp. olive oil; serve.
- Optional to sprinkle with more chopped basil.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Love your orzo pasta salad!!! Just made it again or company coming tomorrow. Serving it with ribs! My husband and I ate the first one all over a course of a week! Stayed great the whole time.
Great sounding recipe. Second step doesn’t say what to cook until tender–figured out it was the onion. Where does basil figure in? Just at end, I think?
Oops! Thanks, and fixed! Yes, onions, and add the basil at the end, too! :)
That’s awesome. We live on a road where most houses have an acre or more between them. The home next to us sat vacant for a few years after the previous residents left. When someone moved in, a younger family, Kristianna and I baked up some quick breads and walked between our properties to give the loaves to them. While we haven’t had them over for dinner, it opened a door for a friendly neighborly relationship where we chat if we’re outside, they’ve taken care of our pets a few times. Kindness goes a long way
Your recipes are really great. Thanks.