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Chickpea Orzo Salad Meal Prep

This veggie-packed Chickpea Orzo Salad is an easy and tasty lunch meal prep you'll actually look forward to having every day!
Course Main Course, Salad
Cuisine Mediterranean
Keyword chickpea orzo salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 441kcal
Author savorandsavvy.com



  • 1.25 cups Orzo uncooked
  • 1 tbsp. Olive Oil extra virgin
  • 15 oz. Can Chickpeas rinsed, drained and patted dry
  • 1.5 cups Kale stems removed, patted dry, finely chopped
  • 1 Red Bell Pepper chopped
  • 1 Orange Bell Pepper chopped
  • ¾ cup Red Onion chopped
  • ¼ cup Parsley fresh, chopped
  • 3/4 cup Crumbled Feta Cheese or to taste
  • Salt and Pepper to taste


  • ¼ cup Lemon Juice fresh squeezed
  • ½ cup Olive Oil extra virgin
  • 1 tsp. Garlic minced
  • Salt and Pepper to taste


  • Cook orzo to al dente according to package instructions in a large pot of salted boiling water. Drain. Mix with 1 tbsp. olive oil. Set aside, allow to cool.
  • Drain can of chickpeas into a colander. Rinse well. Pat dry. Place in large bowl. Set aside.
  • Chop kale, bell peppers, red onion and parsley. Add to chickpeas. Season to taste with salt and pepper. Mix well. Set aside.
  • Make dressing by combining lemon juice, olive oil, garlic, salt and pepper. Whisk well. Set aside.
  • Evenly divide orzo between each container, placing the orzo on one side. Next, evenly divide the salad between each container, placing beside the orzo. Divide feta cheese between all meal prep containers. Divide salad dressing into six small containers with lids, place containers on top of orzo.


Serving: 1cup | Calories: 441kcal | Carbohydrates: 40g | Protein: 11g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 418mg | Potassium: 402mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3215IU | Vitamin C: 79.8mg | Calcium: 157mg | Iron: 2.1mg