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.

Greek Orzo Salad

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


  • 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
Keyword Greek orzo salad, Greek salad with orzo, orzo recipes, Vegan appetizer, vegan sides
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!