Herbed orzo with chickpeas, Kritharaki me votana ke revithia (Κριθαράκι με βότανα και ρεβίθια)

A delicious meal, side, or salad that is made with orzo pasta, fresh herbs and chickpeas. The dressing is simply made with olive oil, lemon juice and lemon zest. Seasoning with salt and pepper is all you need to make this recipe complete!

If you’re looking for a dish that reminds you that fresh, simple ingredients can brighten your day, and table, then this is it.  Growing up in a Greek home, we used orzo a lot! Called kritharaki in Greek, this rice shaped pasta is often used in salad, to make a classic Greek meal called youvetsi. You can use it to make a classic simple Greek soup called manestra, and some people even use it in lieu of rice when making Greek chicken soup that we call avgolemono soup.

Why I love this recipe

The fresh taste of this herbed orzo dish is enough to entice you to make it over and over again.  But, an added bonus is that it is quick, easy, economical (super economical if you happen to have your own herb garden) and vegan, making it perfect for meatless Mondays, period of Orthodox lent, and any other time you want a plant-based meal.  The addition of chickpeas ensures that the dish is full of protein and that it is satisfying.

Key ingredients

Orzo This rice shaped pasta is one of my favourites! I love how quickly it cooks, and how the small shape gets easily coated with all the flavours of this salad.

Chickpeas I usually use canned chickpeas to make this recipe. There really is nothing easier. I rinse them well and they are good to go!

Fresh herbs I use fresh parsley, basil, mint and chives in this recipe. The combination of flavours is bright, fresh and absolutely amazing.

Olive oil I use Greek olive oil in this recipe. It is delicious, with a wonderful aroma and flavour. It is also healthy, keeping with the healthy theme of this recipe!

Lemon zest I use a microplane zester to remove the lemon zest, being careful to not include any of the white pith, which can be bitter.

Lemon juice Fresh lemon juice adds a great zing of freshness to this salad. I always use fresh lemon juice – it is so much better than bottled lemon juice.

Salt & pepper These basic seasonings are essential in most recipes, including this one!

How to make it

This recipe is so easy! While the orzo is cooking I prepare the other ingredients and then just toss everything together. You will make this recipe again and again!

Step 1
Add 1 teaspoon salt to a pot with 6 cups of water.  Bring to a boil, add the orzo and cook according to the package directions. 

Step 2
Meanwhile, in a large mixing bowl combine the chopped herbs, the olive oil and the lemon zest.  

Step 3
When the orzo has cooked, drain well and then add it to the bowl with the fresh herbs. 

Step 4
Pour the lemon juice over the orzo and mix well until all of the ingredients are combined.

Step 5
Add the chickpeas to the bowl with the orzo and mix well. Season with salt and pepper to taste, and enjoy!

Recipe substitutions

I use a little over 2/3 of fresh herbs. I use parsley, basil, mint and chives. You can use other fresh herbs if you like, but try to keep the total amount of fresh herbs the same.

Instead of orzo you can make this salad with another small pasta shape. Macaroni would work, as would dilatini or even penne. Any small pasta shape would work.

Helpful hints

Serve warm

Unlike the Greek pasta salad previously posted which is also orzo based and is lovely served either at room temperature or a little cold, this herbed orzo dish really tastes best when warm. At a warm temperature the flavours of the herbs are maximized.

Use the freshest herbs

The key to making this meal is to use the freshest herbs you can find.  If you prefer different herbs, or really don’t like the flavour of one which I include in my recipe, feel free to play around a little bit with the ingredients. The important thing is to keep the total quantity of chopped fresh herbs the same.

Canned chickpeas are okay!

I am a huge proponent of using dried beans and legumes, but in a pinch, canned is fine.  In order to ensure that this recipe is as easy as possible, and capable of being prepared at the last minute, I use canned chickpeas here.

How to serve

I usually eat this herbed orzo dish as a meal, although it would also make a great side dish.  I think it would be particularly delicious as an accompaniment to grilled lamb or Greek marinated chicken thighs.

Storing

I like to make a big batch of this recipe and keep it in the refrigerator for up to 3 days. Having it handy is great because I can take it work for an easy and nutritious lunch, or add it as a side to a quick dinner of something like Pork souvlaki or Maple glazed pork tenderloin.

Related recipes

If you love this recipe, then I just know you will also love these recipes that feature orzo!

Greek pasta salad I love this orzo salad full of fresh ingredients and all sort of textures. Sometimes I add crumbled feta too – so good!

Orzo with shrimp (Κριθαράκι με γαρίδες) Everyone gets excited with this recipe. It is easy, and so good with the addition of shrimp.

Youvetsi with chicken (Κοτόπουλο γιουβέτσι) A real Greek comfort meal! Called youvetsi, this is orzo cooked with chicken – amazing!

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Thanks for sharing!