Dill Pickle Chickpea Orzo Salad
Fresh, tangy, and packed with flavor, this chickpea orzo salad combines tender orzo, crisp veggies, hearty chickpeas, and plenty of dill pickles topped with a zesty pickle vinaigrette.
Servings: 10
Calories: 230kcal
Ingredients
Dill Pickle Vinaigrette
- ¼ cup olive oil
- ¾ cup dill pickle juice
- 1 tablespoon granulated garlic
- 1 teaspoon dried dill
- salt & pepper to taste
Orzo Salad Ingredients
- 1½ cups orzo pasta dry, uncooked
- 19 ounces chickpeas canned, drained and rinsed
- 1 large English Cucumber diced
- 2 medium carrots diced
- 4 ounces feta cheese diced
- 1 cup dill pickles diced
- ½ cup fresh dill chopped
- 3 medium radishes sliced
- ⅓ cup green onion sliced
Instructions
- Place all the ingredients for the dill pickle vinaigrette in a lidded mason jar and shake to combine. Add salt and pepper to taste. Set aside.
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions until it is slightly past al dente. Drain the orzo, rinse with cold water to cool, then toss it with a little olive oil to prevent sticking then place in a large salad bowl.
- Add the chickpeas, cucumber, carrots, feta cheese, dill pickles, dill, and radishes to the salad bowl.
- Shake the vinaigrette again in the mason jar, then drizzle all over the salad ingredients in the bowl.
- Toss the salad ingredients with the vinaigrette, making sure to coat everything completely.
- Serve and enjoy!
Video
Notes
- Add more dill pickles if you want a stronger dill pickle flavor.
Nutrition
Calories: 230kcal | Carbohydrates: 29g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 674mg | Potassium: 276mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2372IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 2mg