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  • Writer's pictureMeagan Currell

Whole wheat orzo salad with roasted white beans

Updated: Aug 25, 2022

I love roasted chickpeas and often add them to my meal for protein so I started thinking about roasting other beans to switch it up. The result was these roasted navy beans which were DELICIOUS. I added a little salt and red pepper flakes and roasted them in the oven until they were nice and crispy. They add a nice crunch to this meal and would be delicious on salads or even on their own as a snack.

This salad is balanced, full of nutrient-dense foods, and the perfect salad to make in a big batch for meal prep. Hope you enjoy! xo


1/2 cup whole wheat orzo

1/2 cup navy beans

1 tbsp olive oil

1/4 tsp sea salt

1/2 tsp red pepper flakes

1/4 cup diced orange bell pepper

1/4 cup diced cucumber

1/4 cup diced feta

1/4 cup red onions

4-8 fresh basil leaves

1 tbsp olive oil

1/4 cup white balsamic vinegar

pinch of salt and pepper


  1. preheat oven to 350F

  2. add thinly sliced red onions to a small mason jar with ~1/4 cup white balsamic vinegar and a pinch of sea salt

  3. drain and rinse navy beans, pat dry and lay flat on a sheet pan

  4. drizzle 1 tbsp olive oil on beans and mix to coat in olive oil (make sure they’re all coated in oil so they don’t try out!)

  5. season with salt, pepper and red pepper flakes and place into the oven to bake for ~40 mins until crispy

  6. cook orzo per instructions on box and set aside to cool

  7. plate orzo and add cucumbers, bell peppers, feta, pickled red onions, and roasted beans

  8. mix dressing by adding 1 tbsp olive oil, 1 tbsp white balsamic vinegar, salt and pepper

  9. drizzle over salad and toss to coat

  10. top with fresh basil leaves and enjoy!

prep time: 30 mins

nutrition: 678 calories, 18g protein, 55g carbohydrate, 37g fat, 14g fiber

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