Pesto Orzo, Bacon and Roasted Chickpea Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Pesto Orzo, Bacon and Roasted Chickpea Salad

with Rocket, Baby Plum Tomatoes and Greek Style Cheese

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

1 carton(s)


1 sachet(s)

Roasted Spice and Herb Blend

180 grams


(Contains Cereals containing gluten)

½ unit(s)


64 grams

Fresh Pesto

(Contains Milk)

125 grams

Baby Plum Tomatoes

40 grams

Wild Rocket

50 grams

Greek Style Salad Cheese

(Contains Milk)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tbsp



Nutritional information

Energy (kJ)3544 kJ
Energy (kcal)847 kcal
Fat36.4 g
of which saturates10.6 g
Carbohydrate93.6 g
of which sugars13.8 g
Protein31 g
Salt3.07 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Chopping Board
Large Salad Bowl



a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

b) Drain and rinse the chickpeas in a sieve, then pat dry with kitchen paper.

c) Spread the chickpeas onto a baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat.

d) Roast on the middle shelf of your oven until crispy, 16-18 mins. Carefully remove from the oven and turn halfway through.


a) Pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil. 

 b) When the pan of water is boiling, add the orzo and bring back to the boil. Cook until tender, 10 mins.

c) Once cooked, drain in a sieve and run under cold water. Drizzle with oil and stir through to stop it sticking together.


a) While the chickpeas roast, zest and halve the lemon (see ingredients for amount).

b) In a large bowl, combine the pesto, lemon juice, olive oil for the dressing (see pantry for amount) and a pinch of salt and pepper. Set your dressing aside.


a) Halve the baby plum tomatoes.

b) Stir the tomatoes through the dressing and set aside to macerate.

c) When the chickpeas have 10 mins remaining, add the lardons to the baking tray. Pop into the oven and roast until golden, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.


a) When the chickpeas have 5 mins remaining, remove the tray from the oven. Drizzle the honey over the chickpeas (see pantry for amount), toss to coat, then return to the oven for the remaining time. 

b) When everything's ready, add the cooked orzo, rocket and half the chickpeas to the dressing bowl. Mix to combine. TIP: Don't add the leaves too early or they'll go soggy.


a) Share your orzo salad between your serving bowls. 

b) Top with the remaining chickpeas and crumble over the Greek style cheese.

c) Sprinkle over a pinch of lemon zest to finish.



Step 4 MOD: If you’re adding bacon, when the chickpeas have 10 mins cook time remaining, add to the same tray. Roast, 8-10 mins, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.