This Chickpea Orzo Salad is fresh, colorful, and full of flavor. Roasted carrots add warmth and depth, while crisp cucumbers, and arugula, keep it light and bright. Tossed in a creamy pomegranate-tahini dressing, it’s a satisfying dish that is perfect for lunch, a side, or entertaining.
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This salad is all about contrast—sweet and savory, warm and cool, creamy and crunchy. Roasting the carrots with a blend of cumin, coriander, paprika, and cinnamon gives them a rich, earthy flavor that plays against the brightness of the fresh herbs and the tangy dressing. The chickpeas and orzo make the salad feel hearty without feeling heavy.
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What I love most is how versatile this salad is. It can be made ahead, which makes it ideal for meal prep. It works just as well for a brunch as it does alongside a main course. You can easily swap in other vegetables or grains, but the creamy pomegranate-tahini dressing brings everything together.
I love using chickpeas in a salad. They bring an added crunch and texture to a salad. You can use Roasted Chickpeas in any salad or you may want to try the Chickpea Cucumber Salad for a light Mediterranean salad. I will also toss chickpeas into the Gluten Free Pasta Salad for some added protein!
Ingredients
You will need the following ingredients to make this orzo chickpea salad:
Ingredient Notes
- Chickpeas - I chose to use canned chickpeas in this recipe as it's an easy Mediterranean pantry staple. You can also use dried chickpeas that have been re-hydrated overnight and boiling them until soft. When testing this recipe I found that dried chickpeas taste better but using canned made this salad an easy weeknight meal.
- Persian Cucumbers - These are crisp, sweet, and have a thinner skin and fewer seeds than an English cucumber. If you can’t find them, an English cucumber works just as well. I love using Persian cucumbers for all of my recipes that call for a cucumber. They are small and simple to cut.
- Pomegranate Molasses - Pomegranate molasses is a thick, tangy syrup made by reducing pomegranate juice—sometimes with a touch of sugar and lemon—until it becomes rich and concentrated. It’s sweet, tart, and deeply flavorful. I loved testing the sweetness of the molasses against the savoriness of the tahini!
- Roasted Carrots - Roasting the carrots brought depth and a savory note to this recipe. During my recipe testing, I started to test using only cumin and paprika on the carrots and felt that they needed more spice. While I didn't test using harissa in the spice blend, I believe it would play well against the dressing and other ingredients.
See the recipe card for quantities.
Additions & Substitutions
Additions:
- Veggies - You can add cauliflower, zucchini or even sweet potatoes. You can also swap out the carrots for any of these veggies. Not a fan of arugula? Swap it out for kale or spinach.
- Protein - This salad can handle some protein. Top it with grilled chicken, salmon, or shrimp for a complete meal. For a vegetarian boost, try adding roasted tofu or a soft-boiled egg.
Substitutions:
- Orzo - You can use a gluten-free orzo in this recipe. In fact, it is how I made the salad in recipe testing. If you aren't a fan of orzo or can't find a gluten-free orzo, you can substitute quinoa, farro, or a short-grain rice.
- Nuts - While I liked the flavor of the pistachios, not everyone is a fan. Swap them out for almonds, pecans, or walnuts.
How To Make Chickpea Orzo Salad: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 425 degrees. Prepare a baking sheet with parchment paper and set a pot on the stove over high heat. Prepare the carrots by combining them with cumin, cinnamon, coriander, smoked paprika, olive oil, salt, and pepper. Roast for 20-25 minutes until caramelized.
Step 2: Prepare the orzo according to the package instructions. Rinse under cold water and set aside.
Step 3: Prepare the dressing. In a small bowl, whisk together the tahini, pomegranate molasses, lemon juice, lemon zest, olive oil, salt, and pepper. Add 1-2 tablespoons of water to thin out the mixture so the dressing is pourable.
Step 4: In a large bowl combine all of the vegetables, orzo, and herbs. Drizzle the dressing over the salad and gently toss to combine.
Recipe Tips
- Add arugula, pistachios, and dressing just before serving - If you're making the salad ahead, wait to stir in the arugula so it stays fresh and crisp.
Confidence Tip
Let the salad sit before serving - Once everything is tossed together, give it about 10–15 minutes to rest. This allows the dressing to soak in and the flavors to meld.
Are you a tahini fan? You may like trying Lemon Tahini Sauce and use it over the Roasted Heirloom Carrots or the Mediterranean Green Beans!
If you aren't a fan of orzo, or have a hard time finding gluten-free orzo, then try this Zesty Quinoa Salad With Lemon Vinaigrette instead!
Frequently Asked Questions
Absolutely. A simple lemon vinaigrette works well, but the pomegranate-tahini dressing is what makes this version unique.
You can substitute it with a mix of balsamic vinegar and a touch of honey or lemon juice, though the flavor will be a little different.
Store the salad in an airtight container in the fridge for up to 3 days. If you’re making it ahead, wait to add the arugula and pistachios until just before serving so they stay crisp. The dressing holds up well, but if the salad looks a little dry after sitting, just stir in a splash of lemon juice or olive oil to freshen it.
Main Course Meals To Serve With This Salad
Let me know your thoughts on this Chickpea Orzo Salad by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Chickpea Orzo Salad with Roasted Carrots & Tahini Dressing
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Equipment
Ingredients
Salad
- 1 cup orzo or gluten-free orzo
- 1 15 oz can chickpeas drained and rinsed
- 5 medium carrots peeled and sliced into thin coins or half-moons
- 1 ½ tbsps extra virgin olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon cinnamon optional
- ¼ teaspoon ground coriander optional
- ¼ teaspoon smoked paprika
- salt and pepper to taste
- ½ cup pomegranate seeds
- 1 cup arugula
- 1 green onion
- 4 Persian cucumbers thinly sliced
- ¼ cup pistachios roasted and chopped
- ¼ cup fresh mint leaves chopped
- 2 tbsps fresh parsley chopped
- ¼ cup feta crumbled, optional
Pomegranate-Tahini Dressing
- 3 tbsps tahini
- 2 tbsps pomegranate molasses
- 1 tablespoon lemon juice
- 1 zest from one lemon
- 1 tablespoon olive oil
- 1-2 tbsps water to thin as needed
- salt and pepper to taste
Instructions
Salad
- Preheat the oven to 425℉. Prepare a baking sheet with parchment paper.
- In a medium bowl, toss the sliced carrots with the olive oil, cumin, smoked paprika, cinnamon, coriander, salt, and pepper.5 medium carrots, 1 ½ tbsps extra virgin olive oil, ½ teaspoon ground cumin, ¼ teaspoon cinnamon, ¼ teaspoon ground coriander, ¼ teaspoon smoked paprika, salt and pepper
- Spread the carrots out on the baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and slightly caramelized. Let cool.
- Cook the orzo according to the package instructions. Rinse under cold water and set aside.1 cup orzo
- In a large bowl, combine the orzo, chickpeas, roasted carrots, pomemgranate seeds, herbs, pistachios, cucumber, green onion, arugula, and feta.1 15 oz can chickpeas, ½ cup pomegranate seeds, 1 cup arugula, 1 green onion, 4 Persian cucumbers, ¼ cup pistachios, ¼ cup fresh mint leaves, 2 tbsps fresh parsley, ¼ cup feta
Dressing
- In a small bowl, whisk together the tahini, pomegranate molasses, lemon juice, lemon zest, olive oil, salt, and pepper.3 tbsps tahini, 2 tbsps pomegranate molasses, 1 tablespoon lemon juice, 1 zest from one lemon, 1 tablespoon olive oil, 1-2 tbsps water, salt and pepper to taste
- Add 1-2 tablespoons of water until the dressing thins out enough to become a pourable consistency.
- Drizzle the salad with the dressing and toss gently to combine. Enjoy chilled or at room temperature. Garnish with extra mint, pomegranate or parsley.
Gwen Wolken says
One of our favorite summer recipes!