Pesto Orzo and Roasted Chickpea Salad
with Rocket, Baby Plum Tomatoes and Greek Style Cheese
- Cereals containing gluten
- Milk
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!
Ingredients
1 carton(s)
Chickpeas
1 sachet(s)
Roasted Spice and Herb Blend
180 grams
Orzo
(Contains: Cereals containing gluten)
½ unit(s)
Lemon
64 grams
Pesto
(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
Honey
Nutrition Values
Utensils
Cooking Steps
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 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.
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.
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.
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.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The pesto and lemon dressing brings a fresh, bright flavour that many find surprisingly satisfying. Some felt the pesto was too dominant, so consider using a little less if you prefer a more balanced taste.
- Ease of prep: Quick and straightforward to put together, with most of the hands-on work done while the chickpeas roast.
- Suggestions: Serve the orzo warm rather than cold for a more appealing texture, and add extra tomatoes if you'd like more veg in the mix. Cooking the chickpeas in an air fryer is a great way to get them extra crispy; if roasting in the oven, they may need a few extra minutes beyond the suggested time.
- Next-day meals: This dish keeps well and makes a satisfying packed lunch the following day, enjoyed cold straight from the fridge.
- Portions: The ratio of orzo to other ingredients can feel uneven; reducing the orzo slightly helps the chickpeas, tomatoes, and rocket shine through more.
