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Orzo with Chicken, Dill and Chickpeas

orzo w_chicken

This easy pasta salad makes great use of leftover chicken or a store bought rotisserie bird. The salad also keeps well refrigerated for a few days and is perfect to take to work or school for lunch.

  • Duration
  • Cook Time
  • Prep Time
  • 4 cup (s)Servings


  • 1 pound orzo
  • 2 cup shredded cooked chicken
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup sliced black olives
  • 1/2 cup chopped green onion
  • 1/4 cup chopped fresh dill
  • 2 lemons, juiced
  • 2 tablespoon olive oil
  • 1 clove garlic, minced
  • Kosher salt
  • Freshly ground black pepper


Bring a large pot of water to a boil and cook orzo according to package instructions. Drain well and set aside.

In a large bowl, combine orzo, chicken, chickpeas, olives, green onion and dill.

In a small bowl whisk together lemon juice, olive oil and garlic.

Pour dressing over orzo salad and toss well to combine. Season with salt and pepper to taste.