Change up your usual pasta salad routine with this Mediterranean orzo and chickpea salad. It features vegan feta, cherry tomatoes, red onion, Kalamata olives, and fresh parsley tossed with a tangy vinaigrette made with olive oil, red wine vinegar, Dijon mustard, and dried seasonings.
This lettuce-free salad comes together in about 30 minutes if you make the marinated tofu feta in advance. Or take a shortcut and use your favorite store-bought vegan feta cheese instead.
Enjoy it as a side dish or for lunch or dinner. It's also great for make-ahead meals.
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Thank you for the delicious Mediterranean orzo recipe. I have made it 4x since you sent it to me! Everyone loves the flavor and mix! I take it for lunch and have made it for a potluck.
- Melody
How to make Mediterranean orzo salad
- To make the optional tofu feta, marinate the cubes in a mixture of coconut vinegar, or substitute champagne vinegar or apple cider vinegar, dried oregano, and salt for at least 2 hours, or overnight for maximum flavor.
- Cook the orzo, gluten-free if needed, and allow it to cool. I like to spread it out on a rimmed baking sheet lined with parchment paper so it cools faster.
- Make the dressing by whisking together olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, dried basil, salt, and pepper. Or add the ingredients to a small jar with a lid and shake to combine.
- Add the cooled orzo, halved cherry tomatoes, sliced red onion, halved Kalamata olives, chopped parsley, and tofu feta or store-bought vegan feta to a large salad bowl. Pour the dressing over the top and toss well to coat. Serve immediately or refrigerate for later.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Have more orzo pasta on hand? Check out my collection of vegan orzo recipes.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Vegan Mediterranean Orzo Salad with Chickpeas
Ingredients
For the Tofu Feta:
- 1-16 ounce block super firm tofu, (or extra-firm tofu, pressed) patted dry
- ¼ cup coconut vinegar, (or substitute champagne vinegar or apple cider vinegar)
- 1½ teaspoons dried oregano
- ¼ teaspoon sea salt
For the orzo salad:
- 12 ounces orzo, (gluten-free, if needed)
- 1-15 ounce can chickpeas, rinsed and drained (1½ cups)
- 1 dry pint cherry or grape tomatoes , halved or quartered
- ½ red onion , thinly sliced
- ½ cup Kalamata olives, halved
- ½ cup fresh parsley, chopped
For the dressing:
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper , to taste
Instructions
- To prepare the Tofu Feta, place the tofu cubes in a resealable glass container or zipper bag. Add the coconut vinegar, oregano, and salt. Seal the container, then gently shake to combine. Refrigerate for at least 2 hours or overnight for maximum flavor.1-16 ounce block super firm tofu, ¼ cup coconut vinegar, 1½ teaspoons dried oregano, ¼ teaspoon sea salt
- Prepare the orzo according to the package directions. Rinse with cold water in a colander, drain, and transfer the cooked orzo to a large salad bowl and allow to cool.12 ounces orzo
- Once the orzo is cool, add the chickpeas, tomatoes, onion, olives, and parsley to the orzo in the salad bowl.1-15 ounce can chickpeas, 1 dry pint cherry or grape tomatoes , ½ cup Kalamata olives, ½ red onion , ½ cup fresh parsley
- To make the dressing, combine the red wine vinegar, olive oil, mustard, garlic powder, oregano, basil, and salt and pepper in a small jar with a lid. Shake until well combined. Or alternatively, place the ingredients in a small bowl. Whisk until emulsified.¼ cup red wine vinegar, ¼ cup extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt and pepper
- Add the dressing to the salad. Toss well so that all the ingredients are coated. Taste and add salt and pepper as needed. Serve right away, or refrigerate in an airtight container until ready to eat.
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Notes
Nutrition
Nutritional information is an estimation.
Ellen says
This is a fantastic salad. I have made it with orzo and I have once substituted wheat berries. It is delicious and refreshing and perfect as a complete lunch with some romaine lettuce. Thanks for a wonderful recipe!
Amy Katz says
I'm so happy you are enjoying it, Ellen! And thanks for sharing your substitutions/additions.
Manali Chavan says
I personally made this recipe and it is super hit.. Everyone in my family relished it 😋
Amy Katz says
I'm so happy to hear this, Manali!
Melody says
Thank you for the delicious Mediterranean Orzo recipe. I have made it 4x since you sent it to me! Everyone loves the flavor and mix! My daughter and I love it cold best! I take it for lunch and have made it for a pot luck. ❤️ Looking forward to trying more of your recipes!
Amy Katz says
That's wonderful, Melody! I'm so glad your daughter enjoys it, too!