Spinach Orzo Salad

This bright, herbaceous spinach orzo salad takes the humblest staples—canned chickpeas, a box of orzo, a bag of spinach—and transforms them into something you’ll crave on repeat. The trick is tossing the tender, just-cooked orzo with fresh baby spinach while the orzo is still warm so the greens soften at the edges, clinging to each grain of pasta. The sweet acidity of the juicy tomatoes plays off the nutty chickpeas and grassy parsley, while a punchy lemon dressing laced with garlic and a whisper of hot sauce pulls everything together.

What makes this orzo chickpea salad so good is its versatility. Serve it warm straight from the stove for a cozy weeknight dinner, or chill it overnight so the flavors deepen and meld into something even better by lunch the next day. The whole wheat orzo adds a satisfying chew and earthy depth that regular pasta can’t match, and the chickpeas make it filling enough to stand alone as a main course. Add extra protein or keep it vegetarian and let the beans do the heavy lifting. Either way, you’ll have a bowl of something vibrant, nourishing and deeply satisfying in less than 20 minutes.

Ingredients for Spinach Orzo Salad

• Reduced-sodium chicken broth: This flavorful liquid cooks the orzo, infusing it with savory depth while keeping sodium levels in check. You can also use vegetable broth or water to keep this recipe vegetarian.
• Whole wheat orzo pasta: This tiny pasta shape resembles rice, providing a hearty texture and nutty flavor while adding fiber and whole grains to the dish.
• Fresh baby spinach: Tender baby spinach wilts slightly when tossed with warm orzo, creating a silky texture while adding vibrant color and nutrients. You can use bigger spinach, but chop it up so it wilts more easily.
• Grape tomatoes: Halved cherry tomatoes burst with sweetness and acidity, balancing the earthy flavors and adding juicy pops of freshness throughout.
• Chickpeas or garbanzo beans: Protein-packed chickpeas make this salad satisfying and substantial while contributing a creamy, nutty flavor.
• Fresh parsley: Chopped parsley brings bright, grassy notes that lighten the dish and add a fresh finish. Flat-leaf or Italian parsley is softer than the curly variety and lends itself well to salads like this.
• Green onions: These mild alliums provide a subtle onion flavor and crisp texture without overwhelming the other ingredients.
• Olive oil: A fruity, smooth olive oil forms the base of the dressing and helps coat every ingredient evenly.
• Lemon juice: Bright citrus adds acidity that cuts through the richness, making all the flavors pop.
• Seasoning: Salt, garlic powder, pepper and hot pepper sauce round out the dressing.

Directions

Step 1: Cook the orzo

In a large saucepan, bring the broth to a boil. Stir in the orzo and return to a boil. Reduce the heat, then simmer, covered, until al dente, 8 to 10 minutes.

Editor’s Tip: What does al dente mean? The pasta should be tender enough to chew but still have a slight bite.

Step 2: Combine the salad ingredients

In a large bowl, toss the spinach with the warm orzo, allowing the spinach to wilt slightly. Add the tomatoes, chickpeas, parsley and green onions.

Step 3: Make the dressing and toss

In a small bowl, whisk together the olive oil, lemon juice, salt, garlic powder, pepper and hot pepper sauce. Toss with salad.

Editor’s Tip: Let the salad sit for at least 30 minutes to allow the flavors to meld before serving.

Spinach Orzo Salad Variations

• Add rotisserie chicken: Shred a cup or two of rotisserie-style chicken and toss it in for a protein-packed meal that’s even more satisfying and substantial.
• Top with grilled salmon: Flake a grilled salmon fillet over individual servings for a heart-healthy omega-3 boost and elegant presentation.
• Stir in canned tuna: Add a drained can of tuna for a budget-friendly protein boost that makes this salad perfect for meal prep.
• Replace the greens: Replace baby spinach with arugula for a peppery kick, or use mixed spring greens for varied texture and color.
• Make it cheesy: Crumble in some feta or shave fresh Parmesan over the top for a salty, tangy richness that complements the lemon dressing.

How to Store Spinach Orzo Salad

Store your spinach orzo salad with chickpeas in an airtight container in the refrigerator to keep it fresh. The salad tastes best when stored with the dressing already tossed in, as the flavors continue to meld together over time. If you prefer crisper spinach, you can store the undressed salad and dressing separately, then toss them together just before serving.

How long does spinach orzo salad last?

When stored properly in an airtight container in the refrigerator, spinach orzo salad with chickpeas will remain fresh up to four days. The spinach may wilt slightly over time. For the best texture and flavor, enjoy it within the first day or so.

Spinach Orzo Salad Tips

How should you serve spinach orzo salad?

You can serve this orzo chickpea salad warm right after tossing the ingredients together, which allows the spinach to wilt slightly from the heat of the freshly cooked orzo. It’s also excellent served cold or at room temperature, making it perfect for meal prep, picnics or potlucks.

Can you make this salad with other types of pasta?

Yes, you can definitely make this salad with other types of pasta! While orzo’s rice shape works beautifully in this dish, small pasta shapes like ditalini, small shells or elbow macaroni are excellent substitutes that hold the dressing well. You could also use pearl couscous (Israeli couscous) for a similar texture, or try rotini and farfalle if you prefer larger shapes that catch the chickpeas and tomatoes in their grooves. Simply cook the pasta of your choice according to the package directions and the rest of the recipe remains the same.

What do I serve with spinach orzo salad?

This orzo chickpea salad pairs well with grilled or roasted proteins, such as lemon chicken, grilled shrimp or lamb chops. It’s also a perfect side dish for summer barbecues with burgers, hot dogs or grilled vegetables. For a lighter meal, serve it with warm pita bread, hummus and a simple cucumber-tomato salad, or pair it with a hearty soup, such as minestrone or tomato basil, for a satisfying lunch.