Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Total Time 30 minutes minutes
While you can use chickpeas directly from a can, I like to take the extra step of simmering them first as it makes them more tender. If you’re food prepping this salad, make the chickpeas and orzo pasta in advance. That way they’ll have time to cool before you put it all together. This recipe calls for an English cucumber. An English cucumber is a longer, slimmer version of the popular slicing cucumber. It’s typically wrapped in plastic which eliminates the need for wax on the skin. The seeds are underdeveloped, making them less bitter than their counterparts. If you can’t find an English cucumber, you can substitute a slicing cucumber. I recommend removing the skin before dicing it.