Lemony Chickpea Orzo Salad (Print Version)

Fresh Mediterranean salad combining tender orzo, protein-rich chickpeas, and crisp vegetables in a zesty lemon vinaigrette.

# Components:

→ 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

# Directions:

01 - Cook orzo pasta according to package instructions until al dente. Drain in a colander 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 the vinaigrette over the salad and toss gently to combine all ingredients evenly.
05 - Taste the salad and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes better after sitting for an hour, which means you can make it ahead and actually enjoy your guests.
  • The chickpeas soak up the vinaigrette and turn into little flavor bombs that make every bite satisfying.
  • It works as a side dish or a full lunch, and nobody ever guesses how easy it was to throw together.
02 -
  • If you dress the salad while the orzo is still warm, it will absorb way too much vinaigrette and turn mushy, always cool it completely first.
  • The salad tastes bland right after you mix it, but after 30 minutes the lemon and herbs wake up and it transforms into something completely different.
03 -
  • Zest the lemon before you juice it, trying to zest a juiced lemon is slippery and frustrating and you'll end up grating your knuckles.
  • If the salad tastes flat after it's been in the fridge, add a squeeze of fresh lemon juice and a pinch of salt right before serving to bring it back to life.
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