This Spring Chickpea Orzo Salad pulls together some of the best seasonal gems like tender asparagus, peas, dill and feta. It’s tossed with chickpeas and orzo, then dressed in the most luscious and flavorful lemon-leek vinaigrette. This easy side dish is bright and zesty, vegetarian and packed with fiber. You’ll be craving it on repeat during the warm weather months!
We had our first warm weekend here in Boston and therefore I’m officially declaring it pasta salad! This is my favorite Spring and Summer food tradition. I love that pasta salads can feel light and fresh but also satisfying and filling. They are just so fun to make, and store super well as leftovers! So let’s kick off the 2025 pasta salad season with this Spring Chickpea Orzo Salad with Lemon Leek Dressing 🙂
I set out to create a pasta salad recipe that features tons of in-season produce, plenty of fiber and most importantly…doesn’t feel boring or basic. And the lemon leek dressing truly helped me achieve that! It’s unlike anything I’ve had before, with a slightly sweet and onion-y flavor from the sautéed leeks, and plenty of zesty, tangy flavor from lemon zest and juice. It pairs wonderfully with the other spring elements in this orzo salad, like asparagus, feta and dill!
This chickpea orzo salad is just the perfect, flavorful side dish! Make it for meal prep and enjoy it with some protein on the side, or bring it to a BBQ or holiday gathering. It’s quick and easy, nutrient-dense, and even loved my by relatively picky husband. Can’t wait to hear what you think about it!
Why You’ll Love this Lemony Chickpea Orzo Salad
- It’s full of Spring produce and flavors, for a light and bright side dish!
- This chickpea orzo salad is loaded with fiber, protein and healthy fats.
- It’s naturally vegetarian, and can easily be made gluten free and/or dairy free.
- This would be the perfect recipe to bring to a Spring or Summer potluck!
- It’s easy to make, and ready in under 30 minutes.
- The lemon leek dressing is so unique and delicious.
What You Need to Make this Spring Chickpea Orzo Salad
For the Spring Chickpea Orzo Salad:
- Orzo: This small pasta shape is one of my favorites for a pasta salad! If you’re gluten free, swap in Jovial cassava orzo, DeLallo gluten free orzo or Banza rice.
- Avocado Oil: Just a bit of avocado oil, or olive oil, for sautéing the asparagus.
- Asparagus: A quintessential Spring vegetable that adds fiber, flavor and texture to this recipe. Trim off the ends, then cut them on the bias (diagonal) into 1-1.5″ pieces. I prefer to use thinner spears so that they cook quicker.
- Chickpeas: 1 can of chickpeas, also known as garbanzo beans, drained & rinsed. This adds some texture & lovely fiber to the orzo salad!
- Peas: Spring is the season for peas! I typically use frozen and then thaw them, but you can also use fresh.
- Feta: Crumbled feta adds some salty, rich flavor to this orzo salad.
- Dill: Lemon and dill are just a match made in heaven!
- Kosher Salt & Black Pepper: Season to taste.
For the Lemon Leek Dressing:
- Avocado Oil: More avocado oil, or olive oil, for sautéing the leeks.
- Leek: You’ll need 1 leek (only the white & light green parts), thinly sliced. A lot of dirt can get stuck inside the leek, so after slicing I recommend placing them into a large bowl of water to soak for a bit. Then, drain & pat dry.
- Garlic: 1-2 garlic cloves, minced.
- Lemon Juice & Zest: Both zest & juice for the ultimate lemon-y flavor!
- Honey: A bit of honey or maple syrup to balance out the the tanginess of the lemon.
- Dijon Mustard: This helps emulsify the dressing and add depth of flavor.
- Olive Oil: The base of this lemon greek dressing is olive oil, so be sure to use a high quality one.
- Kosher Salt & Black Pepper: Season to taste.
How To Make This Asparagus Chickpea Orzo Salad
Cook Orzo:
First, bring a medium pot of water to a boil. Season heavily with kosher salt, then add orzo and cook according to package instructions (typically about 9 minutes). Drain & rinse orzo under cold water.
Saute Asparagus:
While the orzo is cooking, bring a large pan to medium heat. Once hot, add avocado oil. Then add asparagus and season with kosher salt & black pepper. Sauté, stirring occasionally, for about 6-7 minutes. Thicker asparagus spears will need a few more minutes. They should be soft, but not mushy. Remove from pan and set aside.
Saute Leeks & Garlic:
Bring pan back to medium heat and add more avocado oil. Then, add leeks, season with kosher salt & sauté for about 3 minutes, stirring often. Add in garlic and cook for 30 more seconds, until fragrant. Remove from heat and let cool down for a few minutes.
Blend Together Lemon Leek Dressing:
Transfer sautéed leeks and garlic to a small food processor or blender along with the lemon juice, zest, dijon mustard, honey, kosher salt & black pepper. Blend until the leeks are chopped up into small pieces, then with the food processor running, slowly pour in the olive oil until emulsified. It will look thick! Taste and adjust the amount of kosher salt & black pepper as needed.
Toss Together Chickpea Orzo Salad:
Finally, add cooked & cooled orzo to a large salad bowl along with the sautéed asparagus, chickpeas, peas, feta and dill. Pour lemon leek dressing over top and toss to combine. Taste and adjust the amount of kosher salt & black pepper to your preference. Enjoy!
Can I Make this Chickpea Orzo Salad Gluten Free? Dairy Free/Vegan?
Absolutelyyy! This chickpea orzo salad is super flexible, so feel free to customize it and make it your own. It’s already vegetarian, but you can make it dairy free and vegan by simply substituting a vegan feta (or omitting it altogether). It’s also gluten free friendly by substituting an equal amount of DeLallo gluten free orzo, Jovial cassava orzo or Banza chickpea rice. Let me know if you try any of these variations!
What Should I Serve with this Lemony Orzo Pasta Salad?
This Spring Chickpea Orzo Salad is a delicious side dish, but to make it a full meal I recommend pairing it with a protein! My Green Goddess Chicken Thighs, Honey Mustard Baked Salmon or Spinach and Feta Turkey Burgers would all be delicious with this.
How Should I Store Leftover Spring Asparagus Orzo Salad?
This Spring Asparagus & Chickpea Orzo Salad is great to make ahead of time, or for meal prep! I recommend storing it in the fridge in an airtight container, and it will stay good for up to 4 days.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Orzo Recipes?
- Cacio e Pepe Orzo with Chicken
- Creamy Cajun Chicken Orzo
- Pumpkin Vodka Orzo with Turkey Meatballs
- One-Pan Buffalo Chicken Orzo
- Creamy Shrimp Scampi with Orzo and Asparagus
Spring Chickpea Orzo Salad with Lemon Leek Dressing
Equipment
- can opener
- strainer
- medium pot
- large pan
- spatula
- small food processor or blender
- large salad bowl + tongs
Ingredients
For the Spring Chickpea Orzo Salad:
- 1 cup dry orzo *see note for GF suggestion
- 1 tbsp avocado oil or olive oil
- 1 bunch asparagus ends trimmed, then cut on the bias (diagonal) into 1-1.5" pieces
- 1 can chickpeas drained & rinsed (15oz)
- 1 cup frozen peas thawed
- ½ cup crumbled feta
- 3 tbsp chopped dill
- kosher salt & black pepper to taste
For the Lemon Leek Dressing:
- 1 tbsp avocado oil or olive oil
- 1 leek (white & light green part only) thinly sliced**
- 1 large garlic clove (or 2 small), minced
- 2 tbsp lemon juice
- ½ tbsp lemon zest
- ½ tbsp honey or maple syrup
- 1 tsp dijon mustard
- ¼ cup olive oil
- kosher salt & black pepper to taste
Instructions
- First, bring a medium pot of water to a boil. Season heavily with kosher salt, then add orzo and cook according to package instructions (typically about 9 minutes). Drain & rinse orzo under cold water.1 cup dry orzo
- While the orzo is cooking, bring a large pan to medium heat. Once hot, add avocado oil. Then add asparagus and season with kosher salt & black pepper. Sauté, stirring occasionally, for about 6-7 minutes. Thicker asparagus spears will need a few more minutes. They should be soft, but not mushy. Remove from pan and set aside.1 tbsp avocado oil, 1 bunch asparagus, kosher salt & black pepper
- Bring pan back to medium heat and add more avocado oil. Then, add leeks, season with kosher salt & sauté for about 3 minutes, stirring often. Add in garlic and cook for 30 more seconds, until fragrant. Remove from heat and let cool down for a few minutes.1 tbsp avocado oil, 1 leek (white & light green part only), 1 large garlic clove
- Transfer sautéed leeks and garlic to a small food processor or blender along with the lemon juice, zest, dijon mustard, honey, kosher salt & black pepper. Blend until the leeks are chopped up into small pieces, then with the food processor running, slowly pour in the olive oil until emulsified. It will look thick! Taste and adjust the amount of kosher salt & black pepper as needed.kosher salt & black pepper, 2 tbsp lemon juice, ½ tbsp lemon zest, ½ tbsp honey, 1 tsp dijon mustard, ¼ cup olive oil
- Add cooked & cooled orzo to a large salad bowl along with the sautéed asparagus, chickpeas, peas, feta and dill. Pour lemon leek dressing over top and toss to combine. Taste and adjust the amount of kosher salt & black pepper to your preference. Enjoy!1 can chickpeas, 1 cup frozen peas, ½ cup crumbled feta, 3 tbsp chopped dill
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.