Lemony Chickpea Orzo Salad (Print Version)

Mediterranean orzo and chickpeas combined with lemon and fresh herbs for a bright, nutritious meal.

# What You’ll Need:

→ Salad

01 - 1 cup orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 1 cup cucumber, diced
04 - 1/2 cup cherry tomatoes, halved
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup fresh parsley, chopped
07 - 2 tablespoons fresh mint, chopped
08 - 1/4 cup feta cheese, crumbled (optional)

→ Lemon Vinaigrette

09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon lemon zest
12 - 1 clove garlic, finely minced
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - Prepare the orzo according to the package directions until al dente. Drain and rinse under cold water to halt cooking.
02 - In a large bowl, mix the cooked orzo with chickpeas, cucumber, cherry tomatoes, red onion, parsley, mint, and feta if using.
03 - Whisk olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, and black pepper together in a small bowl or jar until emulsified.
04 - Pour the vinaigrette over the salad ingredients and toss gently to combine evenly.
05 - Taste, adjust seasoning if necessary, and serve chilled or at room temperature.

# Additional Tips::

01 -
  • The orzo acts like tiny flavor sponges soaking up that bright lemon dressing
  • You can make it ahead and it actually tastes better after sitting for a while
02 -
  • Letting the salad rest in the refrigerator for at least 30 minutes before serving allows the flavors to really develop
  • The orzo will absorb some of the dressing as it sits so make a little extra vinaigrette if youre planning to serve leftovers the next day
03 -
  • Toast your orzo in a dry pan before boiling for a nuttier flavor that adds depth
  • Use a microplane for the garlic so it practically dissolves into the dressing
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