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Chickpea Orzo Salad with Pesto

Chickpea Orzo Salad with Pesto

This chickpea orzo salad with pesto, red onion, English cucumbers, and cherry tomatoes is herby, refreshing, and perfect for a summer cookout.

Author: Kelsey Smith

Meal Type: American

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 serving

Calories: 539 kcal per serving

Ingredients

  • 8 ounce - orzo
  • ½ cup - red onion
  • 10 ounce - cherry tomatoes
  • 1 ½ cup - English cucumber
  • 15 ounce - chickpeas
  • 5 tablespoon - pesto
  • Fresh basil

Instructions

  1. Cook the orzo according to the package instructions. Be sure to salt the water. Drain, rinse, and set aside.
  2. In a large bowl, mix together the cooked orzo and the remaining ingredients until well combined and coated in the pesto.
  3. Garnish with fresh basil leaves and enjoy. Serve warm, at room temperature, or chilled.

Nutrition

Energy: 539 kcal | Total Fat: 18 g | Saturated: 3 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 0 mg | Total Carbs: 78 g | Fiber: 11 g | Sugars: 10 g | Proteins: 19 g | Sodium: 357 mg | Polyunsaturated: 6 g | Monounsaturated: 8 g

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