Greek Lemon Orzo Bean Salad (Printable)

Bright orzo and chickpeas tossed with lemon, dill, and fresh vegetables for a light Mediterranean side.

# What You'll Need:

→ Pasta & Beans

01 - 1 cup dry orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Fresh Vegetables & Herbs

03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 4 scallions, thinly sliced
06 - ½ cup fresh dill, chopped
07 - ¼ cup fresh parsley, chopped

→ Vinaigrette

08 - 1 lemon, zested and juiced
09 - 3 tablespoons extra virgin olive oil
10 - 1 tablespoon red wine vinegar
11 - 1 garlic clove, finely minced
12 - ½ teaspoon dried oregano
13 - ½ teaspoon sea salt
14 - ¼ teaspoon black pepper

→ Optional Additions

15 - ½ cup crumbled feta cheese
16 - ¼ cup Kalamata olives, pitted and sliced

# Directions:

01 - Bring a large pot of salted water to a boil. Cook orzo until al dente, drain, and rinse under cold water to cool. Set aside.
02 - In a large bowl, mix the cooked orzo, chickpeas, cherry tomatoes, cucumber, scallions, dill, and parsley.
03 - Whisk together lemon zest, lemon juice, olive oil, red wine vinegar, garlic, oregano, salt, and pepper until emulsified.
04 - Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
05 - Fold in feta cheese and Kalamata olives if desired.
06 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, making it perfect for those nights when you want something fresh but don't want to spend hours cooking.
  • The flavors deepen as it sits, so you can make it ahead and let the lemon and herbs do their work while you relax.
  • It's naturally vegetarian, filling enough to stand on its own, but flexible enough to add grilled chicken or shrimp if you're in the mood.
02 -
  • Don't skip rinsing the hot orzo under cold water, or the residual heat will wilt your fresh herbs and vegetables.
  • Make the vinaigrette while the pasta cooks so it's ready when you are; it tastes better when all the ingredients have time to know each other.
  • If you're making this ahead, store it without the feta and olives, then add them right before serving so they don't get soggy or over-salted.
03 -
  • Zest your lemon before juicing it; the zest adds a concentrated brightness that juice alone cannot deliver, and it's easy to forget once the lemon is cut in half.
  • Taste the vinaigrette before adding it to the salad so you can adjust the lemon or salt to your preference; every lemon and every palate is slightly different.
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