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Chickpea Orzo Salad

When we teamed up with the team at Okanagan Pasta Co. to bring you our new pasta collection, we dreamed of having access to an Orzo made with our freshly milled, organic Durum Flour. Well, that day came and we cannot stop eating it! Here is the first of many wonderful ways to use our new Orzo. Enjoy! 

Chickpea Orzo Salad
2 cups dry Orzo, cooked 
1 cup dry Flourist Kabuli Chickpeas, soaked and cooked 
3/4 cup Maple Vinaigrette 
1/2 red onion, chopped 
1 cup pitted Kalamata Olives 
1/2 fresh lemon, juiced 
2 tsp chili flakes, to taste 
1 bunch Italian parsley, minced 
1 cup feta, crumbled 

Maple Vinaigrette 
1 cup olive oil 
1/2 cup red wine vinegar 
2 tbsp maple syrup 
1.5 tsp salt 
1 tbsp Dijon mustard 

Combine all of the salad ingredients together in a large bowl, reserving some feta and parsley for garnish. Blend all the dressing ingredients using a hand mixer or blender and blend until emulsified. Dress the salad with the vinaigrette to taste and garnish with parsley and feta before serving. 

This recipe serves a crowd (about 10-12 side servings). Feel free to halve the recipe for a smaller batch. Omit the feta for a fully vegan salad. 


Betty Green

Thanks for the recipe. It looks delicious.


Very super delicious salad! Everybody enjoyed it and it is great the next day too :)

Bev Pellegrin

This was a truly delicious salad, perfect for a lovely lunch! Thanks for the recipe.

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