Best 3 Orzo And Garbanzo Bean Salad With Basil And Mint Recipes

**Discover a delightful medley of flavors and textures in this vibrant Orzo and Garbanzo Bean Salad with Basil and Mint.** This refreshing salad combines the nutty flavor of orzo pasta with the hearty goodness of garbanzo beans, creating a satisfying and wholesome meal. Fresh herbs like basil and mint add a burst of aromatic freshness, while lemon juice, olive oil, and feta cheese bring a delightful balance of tanginess, richness, and creaminess. Explore variations of this versatile salad, including a Mediterranean-inspired version with sun-dried tomatoes and Kalamata olives, a zesty Greek twist with artichoke hearts and feta, or a protein-packed addition of grilled chicken or shrimp. With its vibrant colors, satisfying textures, and customizable flavors, this Orzo and Garbanzo Bean Salad is a perfect choice for a light lunch, a refreshing side dish, or a delightful potluck contribution.

Check out the recipes below so you can choose the best recipe for yourself!

ORZO SALAD

Orzo Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

Ingredients

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Steps:

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups

ORZO AND GARBANZO BEAN SALAD WITH BASIL AND MINT

Orzo and Garbanzo Bean Salad With Basil and Mint image

I make this Orzo salad a lot during the Spring and Summer. I'm totally addicted to it. My whole family loves it and it's perfect for an outdoor picnic or concert where you can bring a meal. During the summer, I'll grow the basil, mint and tiny tomatoes so all I have to have on hand is the orzo, chicken broth, garbanzo beans and...

Provided by Patricia Naveira

Categories Pasta Salads

Time 40m

Number Of Ingredients 9

Ingredients

4 c chicken broth or water
1 1/2 c orzo pasta, uncooked
1 can(s) garbanzo beans, drained and rinsed
1 1/2 c mixed red and yellow teardrop or grape tomatoes, halved
1/2 c fresh basil, chopped
1/4 c fresh mint, chopped
1/2 c blush wine vinaigrette ( i use brianna's brand, in the salad dressing section)
salt to taste
fresh ground black pepper to taste

Steps:

1. Bring broth to a boil in a large heavy sauce pan over high heat. Stir in Orzo. Cover partially and cook stirring frequently until the orzo is tender but still firm to the bite. About 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely. Toss the orzo with the rest of ingredients and enough blush vinaigrette to coat. You may not use all the vinaigrette. Season the salad with salt and pepper to taste and serve chilled or at room temperature.

ORZO SALAD WITH CHICKPEAS & CHERRY TOMATOES

Orzo Salad with Chickpeas & Cherry Tomatoes image

This delicious summer salad features protein-rich chickpeas (also known as garbanzo beans) and hearty orzo pasta. Sprinkle in fresh halved cherry tomatoes, sweet onion, chopped mint and basil, then dress with a lemon vinaigrette and you've got a simple - and simply winning - meal.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 12

Ingredients

2 cups orzo
1 15-ounce can garbanzo beans, drained
2 cups cherry tomatoes (halved)
3/4 cup finely chopped sweet onion (like Walla Walla)
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/2 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon salt
1/2 cup extra virgin olive oil
Kosher salt and freshly ground pepper to taste

Steps:

Cook the orzo according to package directions. I strongly suggest adding a couple teaspoons of salt or so to the water for extra flavor.
Throw the orzo into a large bowl with the tomatoes, onion, drained garbanzo beans, basil, and mint.
In a small bowl, make the vinaigrette: Whisk together the vinegar, lemon juice, honey, salt, and olive oil.
Pour the vinaigrette over the orzo, veggies, and herbs, and toss gently until well incorporated.
Season to taste with kosher salt and fresh ground pepper.
Great when served at room temperature, but also refreshing served chilled.

Tips:

For the best flavor, use fresh, ripe tomatoes and cucumbers.
If you don't have any fresh basil or mint, you can use dried herbs instead. Just be sure to use half the amount, as dried herbs are more concentrated.
If you want a more flavorful salad, you can add a tablespoon of lemon juice or red wine vinegar.
This salad is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 3 days.
To make a vegan version of this salad, omit the feta cheese.

Conclusion:

This orzo and garbanzo bean salad with basil and mint is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful salad, give this one a try!