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One-Pot Mediterranean Chickpea and Orzo Salad

Name: One-Pot Mediterranean Chickpea and Orzo Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean-Inspired
Ingredients: 1 cup gluten-free orzo pasta; 1 (15 oz) can chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1/2 cup diced cucumber; 1/4 cup finely diced red onion; 1/4 cup kalamata olives, pitted and halved; 1/4 cup chopped fresh parsley; 2 tablespoons chopped fresh mint; 2 cloves garlic, minced; 1 lemon, zested and juiced; 3 tablespoons extra virgin olive oil; 1/2 teaspoon dried oregano; 1/4 teaspoon sea salt, or to taste; 1/4 teaspoon freshly ground black pepper; 2 cups vegetable broth (gluten-free); 1/4 teaspoon red pepper flakes for a mild kick

By PanPotPlates Editorial TeamPublished May 6, 2026 | Updated May 11, 2026

Mediterranean-Inspired 25 mins onepotglutenfreedairyfreequickeasylightbudget-friendlymealprepsummer

One-Pot Mediterranean Chickpea and Orzo Salad is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 10 min

Cook 15 min

Total 25 min

Servings 4

Difficulty easy

Cuisine Mediterranean-Inspired

Ingredients

Servings 4

1 cup gluten-free orzo pasta
1 (15 oz) can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup diced cucumber
1/4 cup finely diced red onion
1/4 cup kalamata olives, pitted and halved
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
2 cloves garlic, minced
1 lemon, zested and juiced
3 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper
2 cups vegetable broth (gluten-free)
1/4 teaspoon red pepper flakes for a mild kick

Ingredients for One-Pot Mediterranean Chickpea and Orzo Salad

Instructions

In a large deep skillet or wide pan, combine the orzo pasta and vegetable broth. Bring to a boil over medium-high heat.
Reduce heat to medium and simmer for about 8 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Remove from heat. Stir in the chickpeas, cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
In a small bowl, whisk together minced garlic, lemon zest, lemon juice, olive oil, dried oregano, salt, pepper, and red pepper flakes if using.
Pour the dressing over the orzo mixture and gently toss to combine all ingredients evenly.
Let the salad cool slightly, then serve warm, at room temperature, or chilled.
Store leftovers in an airtight container in the refrigerator for up to 3 days; perfect for easy meal prep.