Lemony Chickpea Orzo Salad (Printable)

Fresh Mediterranean orzo with chickpeas, crisp vegetables, and zesty lemon vinaigrette

# Ingredient List:

→ Salad Base

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

# Directions:

01 - Prepare orzo according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt the cooking process and prevent sticking.
02 - In a large mixing bowl, add the cooled orzo, chickpeas, diced cucumber, halved cherry tomatoes, red onion, chopped parsley, mint, and crumbled feta cheese if desired.
03 - Whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and black pepper in a small bowl until fully emulsified and smooth.
04 - Pour the lemon vinaigrette over the salad mixture. Toss gently with a spatula or wooden spoon to evenly coat all ingredients without crushing the vegetables.
05 - Taste the salad and adjust salt or pepper as needed. Serve immediately chilled or allow to reach room temperature for enhanced flavor. Refrigerate leftovers in an airtight container.

# Expert Tips:

01 -
  • It comes together in under 30 minutes but tastes like you put way more thought into it
  • The flavors actually get better after a few hours in the fridge
  • Its that rare dish that works for lunch, dinner, and potlucks without needing reheating
02 -
  • Let the orzo cool completely before mixing with the other ingredients or the heat will wilt the herbs and tomatoes
  • The salad needs at least 15 minutes for the flavors to meld together, but it's even better after a few hours
  • Add the feta right before serving if you're making this ahead, otherwise it can get a bit mushy
03 -
  • Toast the orzo in olive oil before boiling for a nutty depth that makes the salad feel more complex
  • Use a microplane for the garlic and lemon zest so they dissolve seamlessly into the dressing
  • Let the dressed salad sit at room temperature for 10 minutes before serving if it's been refrigerated
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