Lemony Chickpea Orzo Salad (Print out)

A vibrant Mediterranean salad combining orzo pasta, chickpeas, fresh vegetables, and aromatic herbs tossed in bright lemon vinaigrette.

# 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 - Cook orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
02 - In a large mixing bowl, combine the cooked orzo, chickpeas, cucumber, cherry tomatoes, red onion, parsley, mint, and feta cheese if using.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and black pepper until fully emulsified.
04 - Pour the vinaigrette over the salad mixture and toss gently to combine all ingredients evenly.
05 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The vinaigrette doubles as a marinade so flavors deepen as it sits
  • Everything comes together while the orzo cooks so active time is minimal
02 -
  • The orzo will absorb the dressing as it sits so make extra vinaigrette if you plan to serve it the next day
  • Toast the orzo in olive oil before boiling for a nuttier flavor that stands up to the bold dressing
03 -
  • Toss the cooked orzo with a tablespoon of olive oil while cooling so the grains do not stick together
  • Use a microplane for the lemon zest to avoid the bitter white pith
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