Zucchini Orzo Salad
A bright, flavorful zucchini orzo salad with seared zucchini, chickpeas, fresh herbs, and a zesty lemon garlic dressing. Packed with plant-based protein, fiber, and healthy fats, this easy vegan dish is perfect for quick dinners, meal prep, or a satisfying lunch.
Equipment
- Large pot ×1
- Large skillet ×1
- Mixing bowl ×1
- Cutting board ×1
- Knife ×1
- Jar or small bowl ×1 (for dressing)
- Colander ×1
Ingredients
Salad Ingredients:
- 2 medium zucchini sliced into coins
- 1 –2 tbsp olive oil
- 1 shallot finely diced
- 3 cloves garlic thinly sliced
- ½ tsp ground coriander
- ½ tsp lemon pepper
- ¼ tsp red pepper flakes
- 1 cup dry orzo
- 1 15 oz can chickpeas, drained and rinsed
- ⅓ cup almond slices
- ¼ cup fresh parsley minced
- ¼ cup fresh basil minced
- Salt and pepper to taste
Seared Lemon Dressing:
- 1 lemon
- 1 garlic clove
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 tbsp maple syrup
- ¼ cup extra virgin olive oil
Optional Breadcrumb Topping:
- ¼ cup panko breadcrumbs
- ¼ cup almond slices
Instructions
- Prepare Orzo Pasta: Fill a large pot with water and add a generous pinch of salt to season it. Bring the water to a rolling boil over high heat. Add the orzo pasta and cook according to package instructions until al dente, which means tender with a slight bite. Once cooked, drain the orzo thoroughly using a colander, but do not rinse. Keeping the pasta warm allows it to better absorb the flavors of the dressing later. Transfer the drained orzo to a large mixing bowl and set aside.
- Sear Zucchini Coins: Place a large skillet over medium-high heat and add 1 tablespoon of olive oil. Allow the oil to heat until it shimmers but does not smoke. Spread the zucchini coins evenly in a single layer to prevent overcrowding—this ensures they caramelize rather than steam. Cook undisturbed for about 3 minutes until the undersides develop a golden brown color. Flip each zucchini slice carefully and cook for another 2–3 minutes until tender and evenly seared. Transfer the zucchini directly to the mixing bowl with the orzo to keep it warm and flavorful.
- Sauté Aromatics: In the same skillet, add more olive oil if necessary to prevent sticking. Add the diced shallot and sauté for about 2–3 minutes until translucent and fragrant. Add the sliced garlic, then sprinkle in ground coriander, lemon pepper, and red pepper flakes. Season with a pinch of salt to enhance the flavors. Continue cooking for another 2–3 minutes while stirring frequently until the garlic turns golden and the spices release their aroma. Transfer this aromatic mixture to the mixing bowl containing the orzo and zucchini.
- Add Chickpeas and Almond Slices: Add the drained chickpeas and almond slices to the mixing bowl. Chickpeas add plant-based protein and fiber, while almonds contribute healthy fats and a satisfying crunch. Gently toss all the ingredients together to ensure even distribution and coating of flavors.
- Prepare Fresh Herbs: Finely mince fresh parsley and basil with a sharp knife for maximum flavor release. Add them to the mixing bowl with the orzo mixture. Fresh herbs brighten the salad and add vibrant color and aroma. Season lightly with salt and pepper to taste, keeping room for final adjustments after dressing is added.
- Create Seared Lemon Garlic Dressing: Zest the lemon using a microplane grater, collecting the zest into a small bowl or jar. Mince one garlic clove and add it to the zest. Stir in Dijon mustard and white wine vinegar. Cut the lemon in half and place the cut sides face down in the same hot skillet used earlier for zucchini and aromatics. Sear for 4–5 minutes until caramelized. Remove the lemon halves and juice them directly into the jar containing the zest mixture.
- Emulsify the Dressing: Add maple syrup along with a generous pinch of salt and pepper to the lemon zest mixture. Pour in extra virgin olive oil. Seal the jar tightly or whisk vigorously in the bowl until the dressing emulsifies into a smooth, silky mixture. This dressing is what gives the salad its vibrant flavor.
- Combine Dressing with Salad: Pour the seared lemon garlic dressing over the orzo, zucchini, chickpeas, almonds, and herbs. Using a large spoon or tongs, toss gently but thoroughly until every ingredient is coated evenly. Taste and adjust seasoning with extra salt and pepper if needed.
- Optional Breadcrumb Topping: For added crunch and flavor, prepare the breadcrumb topping. In a clean skillet over medium heat, toast panko breadcrumbs and almond slices together for 3–5 minutes, stirring frequently to prevent burning, until golden and aromatic. Sprinkle this mixture generously over the salad before serving.
- Serve and Enjoy: Transfer the zucchini orzo salad to a serving platter or individual bowls. Garnish with additional fresh herbs and a light drizzle of dressing. Serve warm for a comforting meal or chilled for a refreshing dish. This salad is perfect for a quick weeknight dinner, meal prep, or as a crowd-pleasing side at gatherings.
Notes
- Salt generously: Always season your boiling water for pasta well; this ensures the orzo is flavorful from the inside out.
- No rinsing: After cooking, drain orzo well but do not rinse—it helps the pasta absorb more dressing and flavor.
- Even zucchini sear: Avoid overcrowding the pan when searing zucchini; spread in a single layer to promote caramelization.
- Nut substitutions: For nut allergies, replace almonds with pepitas (pumpkin seeds), which add a similar crunch and nutrient boost.
- Make ahead: This salad keeps well for meal prep, and the flavors intensify when rested for a few hours.
