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Fresh Greek Orzo Salad with Chickpeas

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A vibrant and zesty Mediterranean salad combining al dente orzo, creamy chickpeas, fresh veggies, and a tangy lemon dressing. Perfect for quick meals, potlucks, or a refreshing side dish.

Ingredients

Scale
  • 1 cup (170 g) dry orzo pasta
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed (or about 1.5 cups cooked chickpeas)
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and sliced
  • ¼ cup red onion, finely chopped (optional)
  • ½ cup feta cheese, crumbled
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
  • Juice of 2 lemons (about ¼ cup / 60 ml)
  • ⅓ cup (80 ml) extra virgin olive oil
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a medium saucepan of salted water to a boil. Add 1 cup (170 g) of orzo pasta and cook for 8-10 minutes, stirring occasionally, until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. While the pasta cooks, dice 1 medium cucumber, halve 1 cup cherry tomatoes, slice ½ cup Kalamata olives, finely chop ¼ cup red onion (optional), and chop ¼ cup fresh parsley and 1 tablespoon oregano.
  3. Drain and rinse 1 can (15 oz / 425 g) chickpeas under cold water to remove excess salt and starch.
  4. In a small bowl, whisk together the juice of 2 lemons (about ¼ cup / 60 ml), ⅓ cup (80 ml) extra virgin olive oil, 2 minced garlic cloves, salt, black pepper, and optional red pepper flakes until well combined and slightly emulsified.
  5. In a large bowl, add the cooled orzo, chickpeas, cucumber, tomatoes, olives, red onion, and herbs. Toss gently to mix.
  6. Sprinkle ½ cup crumbled feta over the salad and gently fold it in to avoid breaking the chunks.
  7. Pour the dressing over the salad and toss everything together until evenly coated. Taste and adjust seasoning with extra salt or lemon juice if needed.
  8. Refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature.

Notes

Do not overcook the orzo; al dente texture is ideal. Rinse chickpeas to remove canned taste and excess sodium. Emulsify the dressing well for better coating. For creamier texture, stir in a spoonful of Greek yogurt into the dressing. Salad tastes better after chilling for at least 30 minutes. Can be made vegan by omitting feta or using vegan cheese alternatives. Gluten-free by swapping orzo with gluten-free pasta or quinoa.

Nutrition

Keywords: Greek salad, orzo salad, chickpeas, Mediterranean recipe, easy salad, healthy lunch, vegetarian, zesty dressing

Find it online: https://hungermind.com/fresh-greek-orzo-salad-with-chickpeas-easy-zesty-mediterranean-recipe/