Go Back
+ servings

Vegan Orzo Salad

Crazy Vegan Kitchen
A delicious, fresh and bright Vegan Lemon Orzo Salad with Chickpeas. Ready in under 30 minutes and bursting with fresh Veggies and Herbs. The perfect lunchbox meal!
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 242 kcal


  • 8 oz Dry Orzo Pasta 250g
  • 1 can Chickpeas drained
  • 1 medium Cucumber diced
  • 1/2 Red Onion diced finely
  • 2 bunches Asparagus lightly steamed and chopped into 2 inch pieces
  • 2 cups Baby Spinach roughly chopped
  • 1 cup Parsley roughly chopped

For The Dressing:

  • 1/3 cup Extra Virgin Olive Oil
  • 1 teaspoon Dijon Mustard
  • 1 lemon zest
  • 1 lemon juiced
  • 1 1/2 teaspoons Maple Syrup
  • 1 teaspoon salt to taste
  • 1/2 teaspoon pepper


  • Prepare your Orzo according to instructions on the packaging. Once cooked, drain and let cool for 10 minutes.
  • Meanwhile, in a bowl, combine your Chickpeas, Cucumber, Red Onion, Asparagus, Baby Spinach and Parsley. Mix gently.
  • Add cooled Orzo to the bowl, and gently mix to incorporate all ingredients.
  • To prepare dressing, combine all ingredients in a bowl. Whisk well until you achieve a homogenous dressing.
  • Dress your Orzo and Veggies with dressing, and toss gently to combine.
  • Check for seasoning, and serve immediately.
  • Leftovers can be kept in an air-tight box in the fridge for up to 1 week.


Serving: 1servingCalories: 242kcalCarbohydrates: 17gProtein: 7gFat: 19gSaturated Fat: 3gSodium: 623mgPotassium: 761mgFiber: 7gSugar: 8gVitamin A: 4417IUVitamin C: 56mgCalcium: 114mgIron: 7mg
Keyword orzo chickpea salad, vegan orzo salad
Tried this recipe?Let us know how it was!