This simple but delicious no-chop vegan Lemon & Chickpea Orzo Salad is a zesty, healthy and filling salad. Made with plenty of fresh lemon, basil, arugula, chickpeas and toasted pine nuts; it is a delicious combination of flavors and textures.
Jump to:
Why You’ll Love This Recipe
- No Chopping Required – This recipe uses fresh arugula, canned chickpeas and pre-toasted pine nuts to make it as low-effort as possible with minimal clean up.
- Quick and Easy – From start to finish, this recipe should take max 20 minutes and it’s mostly hands-off. Couldn’t be simpler.
- Can Be Prepared in Advance – If you’re short on time, you can easily prepare all the components of this recipe in advance to make it even faster. This is a great option if you’re hosting. Just be sure to store all the ingredients separately so they don’t go soggy.
- Delicious & Filling – This salad is full of bold flavors, with a generous amount of fresh lemon, basil and peppery arugula. The chickpeas add protein and the pine nuts are great for healthy fats, making it a satisfying option for lunch or a substantial side dish.
Ingredients You’ll Need
You’ll find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- Fresh basil leaves (1 bunch)
- Cooked orzo pasta
- Chickpeas, drained and rinsed
- Toasted pine nuts
- Fresh spinach and rocket
- Finely grated Parmesan (plant-based or regular)
- Good quality garlic paste
- Lemon juice
- Olive oil
- Apple cider vinegar
- Chilli flakes (optional)
- Salt
- Cracked pepper
Instructions
Making this Lemon Chickpea Orzo Salad is so simple. It comes down to a few steps:
Step One: Cook the orzo to packet instructions. Normally this involves boiling a large saucepan of salted water, and cooking the pasta for about 8-10 minutes, or until al dente. Drain and rinse under cold water, then transfer the pasta to a large heatproof bowl to cool.
Step Two: Make the vinaigrette salad dressing. Combine all ingredients in a small bowl or jar and whisk to combine.
Step Three: Add all the salad ingredients including the basil, arugula, chickpeas, pine nuts etc to a large serving bowl.
Step Four: Pour the vinaigrette over the top and season with extra salt and pepper to taste.
Step Five: Toss well to combine all ingredients.
Step Six: Serve immediately. The arugula wilts quickly so don’t delay in getting this onto the table.
Substitutions & Variations
- Orzo Pasta: Swap out orzo for other small pasta shapes like farro, couscous, or even quinoa for a gluten-free alternative.
- Pine Nuts: Can be substituted with pumpkin or sunflower seeds if you need a nut-free alternative. Otherwise walnuts or slivered almonds would also be delicious.
- Arugula: If arugula is not available, fresh baby spinach leaves would also work well.
- Basil: Fresh dill would also be delicious if basil isn’t available.
Storage
Like most salads, this vegan Chickpea Orzo Salad is best eaten fresh however you can keep leftovers in the refrigerator for up 1-2 days. It will still be fine to eat, but the arugula goes limp quite quickly, and the pine nuts will soften, so the texture will not be at its best.
Expert Tips
For extra flavor and a bit of crunch, be sure to buy pre-toasted pine nuts. If you can’t find them at your local supermarket, you can toast the pine nuts yourself before adding them to the salad. Simply place them in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they become fragrant and lightly golden. This step enhances their nutty flavor and adds a extra crisp texture to your orzo pasta salad.
FAQ
Yes, you can partially prepare this orzo chickpea salad ahead of time. It’s a great option way to speed up the process if you’re hosting. Make the vinaigrette dressing, and store all other components separately in the refrigerator until you’re ready to serve.
Absolutely! If you prefer, you can substitute orzo with another pasta shape like penne, fusilli, or farfalle. Just adjust the cooking time according to the pasta you’re using.
Yes, you can omit the pine nuts if you need a nut-free version. For added texture, consider using toasted sunflower seeds or pepitas (pumpkin seeds) instead.
Yes, you can use regular parmesan cheese if you’re not following a plant-based diet. Alternatively, you can replace it with a vegan cheese of your choice or skip the cheese altogether for a lighter version.
If you enjoy more heat, add extra red pepper flakes or use minced fresh red chilies instead.
Feel free to customize the salad with your favorite vegetables. Cherry tomatoes, roasted bell peppers, or olives would all be great additions. Dill would also be delicious in place of basil.
Serving Suggestions and More Recipes
This Vegan Lemon & Chickpea Orzo Pasta Salad is a perfect for a light lunch or as a side dish. Serve it alongside grilled vegetables and your favorite plant-based protein for a well-rounded meal. It pairs well with a chilled white wine or a sparkling water with a lemon wedge.
If you enjoyed this recipe, you might also like some of my other popular salads:
- Cauliflower, Chickpea & Pearl Cous Cous Salad – a dense, filling salad with roasted cauliflower.
- Jerusalem Salad – a colorful, refreshing side salad with bell peppers, cucumber and tomatoes.
- Broccoli Quinoa Salad – a raw broccoli salad with cooked quinoa. Very filling and perfect for a healthy lunch or meal prep!
- Chickpea Tabbouleh Bowl – a fresh, herby bowl packed with chickpeas, cauliflower and fluffy tabbouleh. Great for meal prep or a light lunch.
- Cowboy Caviar – a zesty black bean and corn salad that’s perfect for BBQs, potlucks or scooping with tortilla chips.
- Curried Cauliflower Salad — mildly spiced roasted cauliflower with pearl couscous, lentils, toasted almonds and a creamy lime-tahini dressing. Great for lunch or as a hearty side.
If you enjoyed this recipe, I’d love it if you could leave a star rating and review—it really helps more people discover my recipes! Feel free to tag me in your Instagram photos @glowdiaries___; I’m always chuffed to what you’re cooking and will happily share them in my stories.
Lemon & Chickpea Orzo Salad with Basil & Arugula (Vegan)
Ingredients
- 9 oz orzo pasta cooked according to package instructions; approx. 255g dry
For the Lemon Vinaigrette
- 2 lemons juiced; approx. ¼ cup or 60ml juice
- 2 tbsp olive oil extra virgin; approx. 28g
- 1 tsp garlic paste or finely minced garlic
- 1 tbsp apple cider vinegar approx. 15ml
- 1 tsp salt approx. 6g
- ½ tsp black pepper cracked
For the Salad
- 1 14 oz can chickpeas drained and rinsed; approx. 400g total
- 1 cup fresh basil leaves loosely packed; approx. 25g
- 2 cups arugula lightly packed; approx. 50g
- ½ cup pine nuts toasted; approx. 71g
- ⅓ cup vegan parmesan cheese finely shredded; approx. 28g
- ¼ tsp red pepper flakes optional
Instructions
- Cook the orzo according to package directions. Drain and set aside to cool completely.
Make the vinaigrette:
- In a small bowl or jar, whisk together the lemon juice, olive oil, garlic paste, apple cider vinegar, salt, and pepper until well combined.
Assemble the salad:
- In a large mixing bowl, combine the cooled orzo, chickpeas, basil, arugula, toasted pine nuts, vegan parmesan, and red pepper flakes (if using).
- Pour the vinaigrette over the salad and toss well to combine. Serve immediately or chill until ready to serve.
Leave a Reply