Photo of Orzo-Chickpea Salad by WW

Orzo-Chickpea Salad

6 - 8
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Dried cranberries add just the right touch to this unique salad.


Uncooked orzo

8 oz

Uncooked zucchini

2 small, chopped

Table salt

tsp(s), or to taste

Fresh parsley

¼ cup(s), leaves, firmly packed, chopped

Cooked garbanzo beans

15 oz, or canned chick peas, drained and rinsed

Dried cranberries

½ cup(s)

Olive oil

1 tsp(s), extra-virgin

Red wine vinegar

¼ cup(s)

Black pepper

pinch, or to taste


  1. Cook orzo according to package directions; drain and set aside.
  2. Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Sauté zucchini, lightly salting it as it cooks, until slightly crisp, about 2 to 3 minutes; allow to cool.
  3. Place zucchini in a large bowl and add remainng ingredients (including orzo). Allow salad to marinate in refrigerator for at least half an hour before serving. It may be served cold or at room temperature.