Italian Chickpea Orzo Salad
About This Italian Chickpea Orzo Salad
This salad is everything—fresh, savory, crunchy, creamy, and ridiculously satisfying. It was inspired by a grocery-store chickpea salad that totally under-delivered, so I decided to make my own upgraded version with tons of flavor and texture. The chickpeas keep you full, the orzo gives it a comforting pasta vibe, and the basil + vinaigrette pull everything together. It’s healthyish but indulgent, and the perfect meal-prep salad because it tastes even better after it sits.
Why You’ll Love This Recipe
Loaded with flavor — basil, pepperoni/prosciutto, mozzarella, and a zippy vinaigrette
Protein-packed thanks to chickpeas
Perfect for meal prep — tastes better after chilling
Customizable — swap proteins, veggies, or even use gluten-free pasta
A great alternative to heavy mayo-based salads
Ingredients You’ll Need
Salad
Orzo pasta
Chickpeas (cooked until extra tender)
Cherry tomatoes
Persian cucumbers
Red onion
Pepperoni or prosciutto
Fresh mozzarella
Fresh basil
Italian Vinaigrette
Olive oil
Red wine vinegar
Lemon juice
Dijon mustard
Honey
Garlic
Dried oregano
Salt & pepper
How to Make It
Cook the orzo until al dente, then cool it down with cold water and a drizzle of olive oil. Combine the orzo with chickpeas, tomatoes, cucumber, red onion, mozzarella, basil, and your choice of pepperoni or prosciutto. Whisk together the vinaigrette ingredients until smooth and emulsified, then pour over the salad and toss gently to coat. Let it rest for 10–15 minutes so the flavors absorb. Serve chilled or at room temp.
Tips for Success
Cook the chickpeas longer if you prefer them softer and creamier.
Salt the vinaigrette generously — chickpeas and pasta absorb a lot of flavor.
Let it rest before serving so the pasta absorbs the dressing.
Add basil right before serving to keep it bright and fresh.
Double the dressing if you like a super juicy pasta salad.
Frequently Asked Questions
Can I make this ahead?
Yes! It actually tastes better after chilling for a couple hours.
Can I use a different pasta?
Absolutely — small pastas like farfalle, rotini, ditalini, or mini shells work great.
Can I make it vegetarian?
Yes, just omit the pepperoni/prosciutto or replace with marinated artichokes or olives.
Can I use store-bought dressing?
You can, but the homemade vinaigrette makes a huge difference.
Does it keep well?
3–4 days in an airtight container — add fresh basil right before serving.
What to Serve With This Salad
Chicken Spiedini
Grilled Steak or Chicken
Fresh focaccia or crusty bread
Tomato-anchovy pasta
Caprese salad or burrata
More Recipes You’ll Love
Italian Chickpea Pasta Salad
Ingredients
- 1 cup dry orzo (about 2 to 2½ cups cooked)
- 1 (15 oz) can chickpeas, drained, cooked, and rinsed
- 1 cup cherry tomatoes, halved
- 1 heaping cup Persian cucumber, sliced into quarter-moons
- 1/3 cup red onion, finely diced
- ½ cup cubed pepperoni or torn prosciutto
- 1 cup mozzarella sliced & cubed
- 1/2 cup fresh basil, roughly torn
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1-2 tablespoons honey (adjust to taste)
- 1 garlic clove, finely grated or minced
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- Cracked black pepper, to taste
Instructions
- Cook orzo in salted boiling water until al dente. Drain, rinse with cold water, and toss with a drizzle of olive oil to prevent sticking.
- In a large bowl, combine cooked orzo, chickpeas, tomatoes, cucumber, red onion, pepperoni/prosciutto, mozzarella, and basil.
- Whisk together vinaigrette ingredients until emulsified.
- Pour vinaigrette over salad and toss well to coat. Let sit 10–15 minutes to absorb flavor.
- Taste and adjust seasoning with more salt or lemon juice if needed.
- Serve chilled or at room temperature. Garnish with extra basil or shaved Parmesan!
