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orzo salad with garbanzo beans and fresh vegetables

Orzo Garbanzo Beans Salad

This delicious orzo pasta salad is made with fresh vegetables tossed with orzo, fresh tomatoes, cucumbers, bell peppers and garbanzo beans, and a homemade salad dressing. This orzo salad will last in an airtight container in the refrigerator for three to four days.
This fresh summery orzo pasta salad is easy to prep ahead for lunch or to serve as a side for your grilled meats/vegetables.
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

Equipment

  • Measuring Spoons/Cups
  • Bowls
  • Sauce Pan
  • chopping board and knife

Ingredients
  

Orzo Pasta

  • 150 grams (1 cup) Orzo Pasta
  • 1 tablespoon Olive Oil
  • cups Boiling Water
  • Salt to taste

Vegetables

  • 1 can (15.5 oz | 439 grams) Garbanzo Beans (rinsed & drained)
  • 125 grams (approx. 1 cup) Chopped Cucumber
  • 125 grams (approx. 1 cup) Chopped Bell Pepper (use a combination of green, red, yellow & orange OR just one color)
  • 125 grams (1 Large) Roma Tomato (remove the seeds and pulp before chopping)
  • 50 grams (approx. ½ cup) Chopped Red Onion
  • 2 handfuls Baby Arugula

Salad Dressing

  • 3 tablespoon Olive Oil
  • 3 tablespoon Red Wine Vinegar
  • 1 teaspoon Yellow Mustard
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Garlic Powder (you can also use minced garlic instead)
  • Salt & Pepper to taste

Instructions
 

Cooking Pasta

  • Note: Follow the package directions for cooking the orzo or use the instructions below:
    Heat oil in a sauce pan on medium heat and add orzo pasta. Fry until light brown (about 2-3 minutes).
  • Add 1¼ cup of boiling water and salt. Mix well. Cover & cook for 6 minutes. Once the pasta is cooked, drain the pasta and rinse it under cold water. Let it drain until ready to use. [Note: Start with about ¾ teaspoon salt and add more if required]
  • While the pasta is cooling down, we can get the vegetables prepped.

Preparing Vegetables

  • Rinse & drain garbanzo beans.
  • Finely chop cucumbers, tomatoes, onion and bell peppers.

Prepare Salad Dressing

  • Mix all the ingredients listed under the salad dressing section. Do a taste test and adjust the ingredients to suit your taste. [Note: Start with ½-¾ teaspoon salt. Add more if required]

Assembly

  • To a large mixing bowl, add cooked orzo pasta and chopped vegetables. Top with salad dressing. Toss to mix everything well. Add Arugula leaves and give a quick mix. Refrigerate covered until ready to use.
  • Stir gently before serving. Refrigerate leftovers.

Video

Notes

  1. 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish). 1 TEASPOON = 5ML; 1 TABLESPOON=15 ML.
  2. Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
  3. Serving size – This serves 4-5 people. Adjust the serving size to fit your dietary needs.
  4. Cook the orzo pasta according to the package directions. Once the pasta is cooked, drain the pasta and rinse it under cold water. 
  5. Use fresh vegetables in their prime to make the salad. Wilted vegetables will not give you the best results.
  6. To test the dressing, dip an arugula leaf in the salad and taste. See if you are happy with the taste and adjust accordingly.
  7. The drained Weight of Garbanzo bean is approximately 235 grams (about 1½ cups)
  8. This can be made ahead of time and flavors develop over time.
  9. Leftovers can be refrigerated in an airtight container for three to four days.