Chickpea and Orzo Pasta Salad

This healthy and delicious recipe for Chickpea and Orzo Pasta Salad is a spin-off from my Mom’s favorite Chickpea and Tuna Salad. I built on the original recipe by adding orzo, lemon, Parmesan cheese, and toasted almonds. A light and summery pasta salad.

You can pick up a bit of smokiness and crunch from the toasted almonds, some pungency from the onion and garlic, saltiness from the tuna and Parmesan, and a hint of tartness from the lemon dressing that makes this wonderfully satisfying.

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Chickpea and Orzo Pasta Salad
(by Reeni)

1 and 1/3 cup of uncooked Orzo
1 can Chickpeas (Garbanzo beans), drained and rinsed
2 cans solid white albacore tuna, drained
1/2 cup red onion, sliced
1/2 cup sliced almonds
2/3 cup Parmesan, fresh grated, plus more for serving
1/3 cup Basil leaves, chopped or 2 teaspoons dried
1 teaspoon thyme, dried
1/2 cup Extra-Virgin Olive Oil
3 tablespoons lemon juice, fresh squeezed
4 cloves garlic, minced
1 teaspoon Sea salt
1/2 teaspoon black pepper

Cook the orzo to al dente according to package directions. Drain and rinse with cold water to stop them from cooking further. Toast the almonds in a dry saute pan over medium-low heat until they turn golden. Add to a large bowl with the orzo, chickpeas, tuna, red onion, parmesan and basil. In a small bowl whisk the olive oil, lemon juice, garlic, salt and pepper. Refrigerate for an hour before serving. Serve over salad greens or as a side.

Printable Recipe
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I’m sending this to the very lovely Joanne of Eats Well With Others, the host of this week’s Presto Pasta Nights.