Go Back
+ servings
A white bowl sitting on top of a blue and white dish cloth. Inside the bowl is a Mediterranean Orzo Salad with orzo, chickpeas, tomato, olives, sun-dried tomatoes, red onion, and fresh herbs.
Print Recipe
5 from 11 votes

Greek Orzo Salad

This easy vegan appetizer or side dish is filled with delicious fresh foods and flavors.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Greek, Mediterranean
Servings: 8 people
Calories: 124kcal
Author: Kelsey Riley
Cost: $15


  • ½ cup orzo uncooked
  • ½ cup chickpeas drained and rinsed
  • ¼ cup kalamata olives
  • ¼ cup cherry tomatoes halved
  • ¼ cup cucumbers sliced
  • ¼ cup red onion diced
  • ¼ cup sun dried tomatoes
  • ½ cup basil chopped


  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon agave nectar
  • 1 clove garlic minced
  • ¼ teaspoon salt
  • ¼ tsp pepper


  • Start by rinsing and cooking the orzo according to package instructions.
  • While the orzo cooks, make your dressing and set it aside.
  • Once the dressing is made, wash and prep your other ingredients according to the ingredient list.
  • Drain and rinse the orzo with cool water once it has finished cooking. Combine the orzo with all of the other ingredients in a large bowl. Add the dressing and gently mix everything until the dressing has coated everything.
  • Add any extra basil or fresh herbs to garnish, serve, and enjoy!


If you don't have agave nectar on hand, you can substitute maple syrup in its place. 


Calories: 124kcal