Lemony Chickpea Orzo Salad (Printable version)

Fresh Mediterranean salad with orzo, chickpeas, cucumbers, and herbs tossed in zesty 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 tbsp fresh mint, chopped
08 - 1/4 cup feta cheese, crumbled (optional)

→ Lemon Vinaigrette

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

# Directions:

01 - Cook the orzo according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
02 - In a large 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, garlic, Dijon mustard, salt, and black pepper until emulsified.
04 - Pour the vinaigrette over the salad and toss gently to combine.
05 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It is incredibly easy to make with a total time of only 25 minutes.
  • The zesty lemon vinaigrette adds a bright, refreshing flavor profile.
  • It is a versatile vegetarian meal perfect for picnics or potlucks.
  • Provides 10g of protein and 340 calories per serving.
02 -
  • Ensure you use fresh lemon juice and zest for the most vibrant flavor.
  • Finely mince the garlic to ensure it distributes evenly throughout the vinaigrette.
  • Contains wheat (orzo) and dairy (feta), so always check labels for allergens.
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