Lemony Chickpea Orzo Salad (Print version)

A fresh Mediterranean salad with orzo, chickpeas, and crisp vegetables tossed in zesty lemon vinaigrette.

# What You'll 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 tablespoons fresh mint, chopped
08 - 1/4 cup feta cheese, crumbled (optional)

→ Lemon Vinaigrette

09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon lemon zest
12 - 1 clove garlic, finely minced
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper

# How to Make:

01 - Cook the orzo according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
02 - In a large bowl, combine the 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 the vinaigrette over the salad and toss gently to combine all ingredients evenly.
05 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It holds up beautifully in the fridge, tasting even better the next day as the flavors marry together.
  • The combination of chewy orzo, crisp vegetables, and creamy chickpeas gives you texture in every forkful.
  • You can throw it together with mostly pantry staples and whatever herbs you have on hand.
02 -
  • Don't skip rinsing the orzo after cooking or it will turn gummy and stick together in clumps instead of staying light and fluffy.
  • Make the vinaigrette right before tossing so the garlic stays bright and the lemon juice doesn't lose its punch.
  • If you're making this ahead, wait to add the feta and herbs until just before serving so they stay fresh and vibrant.
03 -
  • Toast the chickpeas in a dry skillet for a few minutes before adding them to the salad for a nutty, crispy texture that adds another layer of interest.
  • Zest the lemon directly over the salad just before serving for an extra burst of fragrance that makes everything taste brighter and fresher.
  • Use a microplane to grate the garlic into the vinaigrette instead of mincing it, this way it dissolves completely and doesn't leave any harsh chunks.
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