Lemony Chickpea Orzo Salad (Printable)

Fresh Mediterranean salad with orzo, chickpeas, cucumbers, and herbs tossed in zesty lemon vinaigrette.

# Ingredient list:

→ 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

# Cooking steps:

01 - Cook orzo according to package instructions until al dente. Drain and rinse under cold water to halt the cooking process.
02 - In a large mixing bowl, combine cooked orzo, drained chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, chopped parsley, chopped mint, and crumbled feta cheese if desired.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and black pepper until fully emulsified.
04 - Pour prepared vinaigrette over the salad mixture and toss gently until all components are evenly coated.
05 - Taste and adjust seasoning to preference. Serve chilled or at room temperature.

# Expert advice:

01 -
  • It comes together in under 30 minutes but tastes like you spent all day planning it
  • The flavors actually get better after sitting in the fridge, making it perfect for meal prep
02 -
  • Rinsing the orzo with cold water is non-negotiable or you will end up with a gummy, sticky salad
  • The dressing might seem thick at first, but the moisture from the vegetables will thin it out perfectly
03 -
  • Make double the dressing and keep it in a jar for quick salads all week
  • Toast the orzo in olive oil before boiling for a nuttier, deeper flavor
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