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Chickpea and Orzo Salad

Chickpea and Orzo Salad with Feta and Herb Vinaigrette

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Recipe Details


Chef Michelle reimagines the classic pasta salad for this recipe. Orzo, a rice-shaped pasta, is toasted until nutty and fragrant before simmering. We add spinach, cherry tomatoes, and toasted chickpeas to the orzo, then finish with crumbled feta and an herb and red wine vinaigrette. This dish is also a fantastic make-ahead option, delicious cold or at room temperature. Spontaneous picnic, anyone?


  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 800
  • Protein 25g
  • Total Carb 89g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chickpeas
    1 can
  • baby spinach
    4 ounces
    baby spinach
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • oregano
    1/8 ounce
  • parsley
    1/8 ounce
  • red onion
    red onion
  • garlic
    1 clove
  • orzo
    3/4 cup
  • red wine vinegar
    1 tablespoon
    red wine vinegar
  • currants
    2 tablespoons
  • crumbled feta cheese
    4 ounces
    crumbled feta cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Drain and rinse chickpeas and pat dry with paper towel. Pat spinach dry with paper towel and roughly chop. Halve tomatoes. Roughly chop enough oregano leaves to yield ½ teaspoon, discarding stems. Roughly chop parsley leaves, discarding stems. Peel onion, halve, and thinly slice. Mince garlic

  2. Toast and cook orzo

    Toast and cook orzo

    Heat 2 teaspoons olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add orzo and cook, stirring frequently, until toasted, about 3 minutes. Season boiling water generously with salt. Transfer toasted orzo to pot with boiling water. Reserve pan, off heat, for Step 4. Cook orzo until al dente, about 12 minutes. Then, drain and set aside.

  3. Make herb vinaigrette

    Make herb vinaigrette

    While orzo cooks, in a small bowl, whisk together red wine vinegar, oregano, parsley, ¼ teaspoon salt, and pepper as desired. Whisking continuously, add 2 tablespoons olive oil until fully combined. Set herb vinaigrette aside until ready to serve.

  4. Sauté aromatics and chickpeas

    Sauté aromatics and chickpeas

    Place pan from orzo over medium heat with 1 tablespoon olive oil. When oil is shimmering, add onion and garlic and cook, stirring, until softened, about 5 minutes. Add 1 cup chickpeas to pan and cook until slightly toasted, 2-3 minutes more. Season with ¼ teaspoon salt and pepper as desired. Remove pan from heat.

  5. Finish orzo salad

    Finish orzo salad

    Once orzo is cooked, return pan with aromatics and chickpeas to medium heat. Stir in currants, spinach, tomatoes, and orzo and cook, stirring, until spinach wilts, 2-3 minutes. Remove pan from heat. Taste and add salt and pepper as desired.

  6. Plate chickpea and orzo salad

    Plate chickpea and orzo salad

    Divide chickpea and orzo salad between serving plates and sprinkle over feta. Spoon herb vinaigrette over salad and dig in!

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