Photo of Orzo-chickpea salad by WW

Orzo-chickpea salad

Total Time
30 min
15 min
15 min
Dried cranberries add just the right touch to this unique salad. Orzo and chickpeas go surprisingly well together and create a delicious heartiness that allows you to serve this salad as an entrée. The best part is you can serve it cold or at room temperature and let it hang out in the fridge to marinate in case you want to use it as part of a larger menu. A simple dressing of red wine vinegar and good-quality olive oil is all you need to tie it all together.


Uncooked orzo

8 oz

Cooking spray

1 spray(s)

Uncooked zucchini

2 small, chopped

Table salt

tsp, or to taste

Fresh parsley

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

Canned chickpeas

15 oz, drained and rinsed

Dried cranberries

½ cup(s)

Olive oil

1 tsp, extra-virgin

Red-wine vinegar

¼ cup(s)

Black pepper

tsp, or to taste


  1. Cook orzo according to package directions; set aside.
  2. Meahnwhile, coat a large nonstick skillet with cooking spray and 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 remaining ingredients (including orzo); toss to combine. Allow salad to marinate in refrigerator for at least half an hour before serving. It may be served cold or at room temperature.