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Bowl of pasta salad with leafy greens and lemons.
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Lemon & Chickpea Orzo Salad with Basil & Arugula (Vegan)

Zesty vegan orzo salad with lemon, basil, arugula, chickpeas, and pine nuts. No chopping needed—fresh, filling, and packed with flavor.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 serves
Calories 419kcal

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
  • 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.

Nutrition

Calories: 419kcal | Carbohydrates: 57g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 462mg | Potassium: 450mg | Fiber: 8g | Sugar: 6g | Vitamin A: 424IU | Vitamin C: 22mg | Calcium: 78mg | Iron: 4mg