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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.

Greek Orzo Salad

Planted in the Kitchen
This easy vegan appetizer or side dish is filled with delicious fresh foods and flavors.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer
Cuisine Greek, Mediterranean
Servings 8 people
Calories 124 kcal

Ingredients
  

  • 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

Dressing

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

Instructions
 

  • 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!

Notes

If you don't have agave nectar on hand, you can substitute maple syrup in its place. 
Keyword Greek orzo salad, Greek salad with orzo, orzo recipes, Vegan appetizer, vegan sides