Pesto Orzo and Roasted Chickpea Salad
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Pesto Orzo and Roasted Chickpea Salad

Pesto Orzo and Roasted Chickpea Salad

with Rocket, Baby Plum Tomatoes and Greek Style Cheese

Our Pesto Orzo and Roasted Chickpea Salad is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

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


(Contains Milk)

125 grams

Baby Plum Tomatoes

40 grams

Wild Rocket

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tbsp



Nutritional information

Energy (kJ)3058 kJ
Energy (kcal)731 kcal
Fat26.6 g
of which saturates7.8 g
Carbohydrate93.8 g
of which sugars13.6 g
Protein25.7 g
Salt2.48 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Large Salad Bowl


Roast the Chickpeas

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.

Cook the Orzo

a) Pour the boiled water into a saucepan with 1/2 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.

Make the Dressing

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.

Macerate the Tomatoes

a) Halve the baby plum tomatoes.

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

Honey Honey

a) When the chickpeas have 5 mins remaining, remove the tray from the oven. Drizzle over the honey (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.

Serve Up

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.


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