Total Time
Prep 30 mins
Cook 0 mins

This is an wonderful salad for a potluck or picnic. It is gorgeous to look at and delicious to taste. It is very forgiving, add or adjust ingredients or seasonings as you desire. You might want to add a tad more vinegar depending on how tart you like your salads. I adapted this salad from a cous cous recipe from Silvia Lehrer/and Charlie from another site. You could add some cooked shrimp to this salad to make it a little more substantial.

Ingredients Nutrition


  1. Cook orzo according to package instructions.
  2. Slice the cuke lengthwise, then slice it.
  3. Add scallions, chickpeas, cukes, diced peppers and dried cranberries to orzo and toss to mix.
  4. Season with salt, pepper, vinegar and oil, toss to moisten and thoroughly incorporate ingredients. Taste to adjust seasoning if necessary.
  5. Can be made up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.


Most Helpful

This is a great salad! With all the crunchy fresh veggies it is a perfect summer salad. I did decrease the amount of garbanzo beans since they are not my favorite, but otherwise made as is. Made for I Recommend Tag.

AZPARZYCH July 10, 2011

With one exception, I followed your recipe on down ~ However, since my other half loves garbanzo beans & I don't particularly, I compromised & cut the amount of that ingredient in half, & we were both quite satisfied with the results! Great combo of flavors in this salad! Thanks for posting it! [Made & reviewed in Bargain Basement recipe tag]

Sydney Mike June 16, 2011

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