Chickpea Orzo Salad
A refreshing and healthy Mediterranean-inspired salad featuring orzo pasta, chickpeas, and fresh vegetables in a zesty dressing.
Equipment
- 1 Large mixing bowl
- 1 small whisk
- 1 Saucepan for cooking orzo
Ingredients
Salad Ingredients
- 1 cup orzo pasta
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion finely chopped
- 1/4 cup Kalamata olives pitted and sliced
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
Preparation
- Cook the orzo according to package instructions in a saucepan until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked orzo, chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
- Pour the dressing over the salad ingredients and toss well to combine, ensuring everything is evenly coated.
- Taste and adjust seasoning if necessary, adding more salt or pepper to suit your preference.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
- Serve the salad chilled, garnished with additional parsley or feta if desired.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
- Enjoy your Chickpea Orzo Salad as a main dish or a side for your favorite grilled meats.
Notes
Pro Tips: Let the salad chill for at least an hour for best flavor. Ingredient Substitutions: Use quinoa instead of orzo for a gluten-free option. How to Serve: Serve chilled with grilled chicken or fish. Storage & Freshness: Store in an airtight container in the fridge for up to three days. Make-Ahead Tips: Prepare a day in advance for even more developed flavors.