Pin it This Lemony Chickpea Orzo Salad is a fresh and vibrant Mediterranean-inspired dish that brings together simple, high-quality ingredients. Featuring tender orzo pasta and protein-rich chickpeas, it is perfectly balanced with crisp cucumbers and fragrant fresh herbs.
Pin it Tossed in a homemade dressing of extra-virgin olive oil, fresh lemon juice, and Dijon mustard, this salad is as nutritious as it is delicious. It is a fantastic option for a light meal that can be prepared quickly without sacrificing taste.
Ingredients
- Salad
- 1 cup (180 g) orzo pasta
- 1 can (15 oz / 400 g) chickpeas, drained and rinsed
- 1 cup (150 g) cucumber, diced
- 1/2 cup (80 g) cherry tomatoes, halved
- 1/4 cup (30 g) red onion, finely diced
- 1/4 cup (10 g) fresh parsley, chopped
- 2 tbsp (5 g) fresh mint, chopped
- 1/4 cup (35 g) feta cheese, crumbled (optional)
- Lemon Vinaigrette
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic, finely minced
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1
- Cook the orzo according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- Step 2
- In a large bowl, combine the cooked orzo, chickpeas, cucumber, cherry tomatoes, red onion, parsley, mint, and feta (if using).
- Step 3
- In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, and black pepper until emulsified.
- Step 4
- Pour the vinaigrette over the salad and toss gently to combine.
- Step 5
- Taste and adjust seasoning as needed. Serve chilled or at room temperature.
Zusatztipps für die Zubereitung
Using a medium saucepan and a colander makes boiling and cooling the orzo simple. Be sure to rinse the pasta thoroughly under cold water to prevent it from clumping and to keep the vegetables crisp when combined.
Varianten und Anpassungen
For a vegan version, omit the feta cheese or use a plant-based alternative. You can also add diced avocado or Kalamata olives for extra flavor. For a gluten-free version, substitute orzo with gluten-free small pasta or rice.
Serviervorschläge
This salad yields 4 servings and is best enjoyed fresh, though it keeps well in the refrigerator for up to 2 days. It works beautifully as a stand-alone light lunch or as a side dish for your favorite Mediterranean proteins.
Pin it Whether you're looking for a quick weekday lunch or a bright addition to your next gathering, this Lemony Chickpea Orzo Salad is a reliable and healthy choice that everyone will enjoy.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, this salad can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. The flavors actually meld beautifully as it sits, making it even more delicious the next day.
- → How do I make it vegan?
Simply omit the feta cheese or substitute it with a plant-based alternative. All other ingredients are naturally vegan, making this an excellent option for diverse dietary preferences.
- → What can I add for extra flavor?
Consider adding diced avocado for creaminess, Kalamata olives for briny depth, or roasted red peppers for sweetness. Fresh dill or oregano also complement the Mediterranean profile beautifully.
- → Is this gluten-free?
Traditional orzo contains wheat. For a gluten-free version, substitute with gluten-free small pasta shapes or use rice. Always verify ingredient labels, especially for the Dijon mustard and any pre-packaged items.
- → Should I serve this warm or cold?
This salad is delicious served chilled or at room temperature. Chilling allows the flavors to meld and creates a refreshing dish, while room temperature serves highlight the vibrant herb and lemon notes beautifully.
- → Can I substitute the lemon vinaigrette?
Absolutely. A balsamic vinaigrette, herb-infused dressing, or simple olive oil and red wine vinegar work wonderfully. Adjust seasonings to match your chosen dressing for best results.