Lemony Chickpea Orzo Salad (Printable)

Fresh Mediterranean salad with orzo, chickpeas, crisp vegetables, and zesty lemon vinaigrette. Light, protein-rich, and easy to prepare.

# 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

# Directions:

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 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 emulsified.
04 - Pour 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 -
  • It actually gets better after sitting in the fridge making it perfect for meal prep
  • The combination of fresh herbs and bright lemon makes everything taste like sunshine
02 -
  • Rinsing the cooked orzo under cold water is not optional it stops the cooking and prevents mushy pasta
  • The salad tastes best after the flavors have married for at least 30 minutes in the refrigerator
03 -
  • Cut all your vegetables slightly smaller than the orzo pieces so every spoonful has the perfect ratio of ingredients
  • Make the vinaigrette in a mason jar and save what you do not use for green salads throughout the week
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