This quick and easy Lemon Dill Chickpea Orzo Salad is great for busy weeknights and summer lunches! This 30 minute salad features chickpeas, tender orzo and shredded brussels sprouts tossed with fresh dill and a light lemony dressing!
Tired of spending endless hours in the kitchen every night? Me too! Pasta salad may be your answer this summer! A dish like Chickpea Orzo Salad, or even a healthy classic macaroni salad can easily be made as a main course or satisfying side dish this summer.
In just 30 minutes, you can create a fresh and flavorful dish that's sure to become a family favorite. Follow along as we dive into the ingredients, instructions, variations, and serving suggestions, plus some storage tips and frequently asked questions.
With this recipe in your arsenal, you can transform your busy weeknights with a satisfying meal that's both quick and easy.
Why you'll love this Orzo Salad
This light, but filling pasta salad recipe hits all the marks! This is why I love it and you will too:
- Fast & Easy! Chickpea Orzo Salad is a quick and delicious way to feed yourself and your family this summer! Get a batch made in less than 30 minutes.
- Healthy Ingredients! This recipe features fresh and wholesome ingredients .
- Incredibly Flavorful! The combo of tangy lemon, fresh dill, chickpeas, tender orzo and the crisp bite of shredded brussels sprouts is so delicious.
- Orzo adds a fun twist! Orzo doesn't get enough love. It's a fun change to a traditional pasta salad and loved by all, plus all those little bits are great to soak up even more flavor!
- Vegan! No need for meat or dairy in this recipe! This recipe is well rounded when it comes to protein, fat, carbs and fiber using only plant based ingredients.
As written, this recipe is vegan. See the recipe for gluten free and oil free alternatives.
Before getting started on making this delicious lemon dill chickpea orzo salad, it's important to have all the necessary ingredients at hand.
Fortunately, the list of ingredients for this recipe is simple and everything should be easy to find at your local grocery store. Here's the breakdown below and check out the substitution section.
- uncooked orzo
- canned chickpeas
- fresh brussels sprouts, shredded or thinly sliced
- fresh dill, finely chopped
- red onion, diced
- fresh lemon juice
- garlic, minced or pressed
- runny tahini
- olive oil
- red pepper flakes (optional)
- salt & pepper
See recipe card for quantities.
How to make Lemon Dill Chickpea Orzo Salad
Now that you have gathered all your ingredients, let's put together your lemony chickpea orzo salad!
- Begin by cooking your orzo according to the package instructions until it is al dente. Drain the pasta well when finished. This recipe can be enjoyed warm or cold, if you prefer it cool, rinse the pasta under cold water and drain well before
- While the orzo is cooking, grab a large bowl and whisk together the lemon, olive oil, tahini, garlic, salt and pepper. This will form the base of the dressing for your salad.
- Add the shredded brussels sprouts, diced onion, chickpeas, orzo and fresh dill to the large bowl and mix well!
To add an extra burst of flavor and texture, you can top your salad with toasted walnuts or pine nuts. Serve immediately or refrigerate until ready to eat.
Now that your salad is prepared and ready to go, here are some tips to keep in mind to make sure you get the most out of this quick and easy meal.
While this lemon dill chickpea orzo salad is already bursting with flavor, let's talk substitutions and variations!
- Fresh Dill- switch up the herbs in this dish with whatever you have available- mint, basil and cilantro all work well!
- Orzo- Any small variety of pasta will work in this dish. Swap it our for your favorite gluten free variety to make this recipe completely gluten free.
- Oil Free Variation- To make this recipe oil free, swap the olive oil for more tahini and thin dressing with a little water as needed.
- Brussels Sprouts- swap the shredded brussels sprouts with broccoli, cabbage or any other veggie you love or have available.
The possibilities are endless with this versatile salad. Get creative and make it your own!
When it comes to storing your Lemon Dill Chickpea Orzo Salad, there are a few things to keep in mind to ensure maximum freshness and flavor.
First, let the dish cool completely before transferring it to an airtight container. This will prevent condensation from building up and making the orzo soggy.
You can store the salad in the refrigerator for up to five days. Before serving leftovers, give it a quick stir and add a drizzle of olive oil or lemon juice to refresh the flavors.
Here are some tips to keep in mind when making this quick and easy lemon dill chickpea orzo salad.
- Rinse your canned chickpeas thoroughly before use to remove any excess salt and starch. This will ensure a fresher and cleaner taste in the final dish.
- Cook the orzo just until al dente to maintain its texture in the salad. Overcooking the orzo can lead to a mushy and unappetizing result.
- When chopping the fresh dill, remove any tough stems to avoid any unwanted bitterness in the salad.
- Save time by using a food processor to thinly slice your brussels sprouts, or buying them already prepared for you.
Absolutely! Canned chickpeas are a quick and convenient alternative to cooking dried chickpeas, however, freshly cooked chickpeas are great if you have time! Use 1 ½ - 2 cups for this recipe.
If you don't have fresh dill, you can use another fresh herb like basil or cilantro. You could also choose to use dried dill instead. For dried dill, I recommend starting with 1-2 tablespoons and adjusting to taste from there.
Yes, you can make this salad a in advance! This recipe is great for meal prep. Store leftovers in the fridge in a sealed container for up to 5 days.
Yes, feel free to use any type of pasta you have on hand. Swap a gluten free variety if needed, but other small pasta shapes like fusilli or penne would work well too.
More summer salads
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Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Lemon Dill Chickpea Orzo Salad
- 1½ cup uncooked orzo
- 1 can chickpeas, drained and rinsed 15 oz
- 2 cups brussels sprouts, shredded or thinly sliced
- ½ red onion, diced
- ½ cup fresh dill, finely chopped
Lemon Dill Dressing
- ⅓ cup fresh lemon juice
- 1 clove garlic, minced or pressed
- 2 tablespoons tahini
- 3 tablespoons olive oil
- ¼-¾ teaspoon red pepper flakes
- ¾ teaspoon salt
- ½ teaspoon pepper
- Bring a medium sized pot of water to a boil and cook the orzo according to package instructions.
- While the orzo is cooking add the dressing ingredients to a large bowl and whisk to combine.
- Drain the cooked orzo well. If you'd like your orzo salad to be cold, rinse the orzo with cold water to cool it down and drain well before adding to the salad.
- Add the cooked orzo and remaining ingredients to the bowl with the dressing. Mix well and adjust salt and pepper to taste.
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