Lemony Chickpea Orzo Salad (Printable Version)

Fresh Mediterranean salad featuring tender orzo, protein-rich chickpeas, crisp cucumbers, and fragrant herbs with zesty lemon vinaigrette.

# What You 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

# How-to Steps:

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, garlic, Dijon mustard, salt, and black pepper until emulsified.
04 - Pour vinaigrette over salad and toss gently to combine all ingredients evenly.
05 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The lemon dressing actually wakes you up instead of putting you in a food coma like heavy pasta salads
  • You can make it in the morning and it somehow tastes better after sitting in the fridge for a few hours
02 -
  • The orzo keeps absorbing the dressing as it sits, so make a little extra vinaigrette if you're meal prepping for the week
  • Don't add the feta until right before serving if you're making this ahead, otherwise it gets slightly mushy
03 -
  • Cook the orzo in heavily salted water like you would for regular pasta, not just a pinch
  • Let the salad sit at room temperature for about 15 minutes before serving if it's been refrigerated
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