Lemony Chickpea Orzo Salad (Print Version)

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

# What You'll Need:

→ Salad Components

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 Steps:

01 - Cook orzo according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt cooking process. Set aside to cool completely.
02 - In a large mixing bowl, combine cooled orzo, chickpeas, cucumber, cherry tomatoes, red onion, parsley, mint, and feta cheese if using. Toss gently to distribute evenly.
03 - Whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and black pepper in a small bowl until fully emulsified and smooth.
04 - Pour vinaigrette over salad mixture and toss gently to coat all ingredients. Season to taste with additional salt and pepper if desired. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • The dressing clings to every nook and cranny of the orzo, so you get bright tang in every bite
  • It actually tastes better after sitting for a while, making it perfect for meal prep or make-ahead gatherings
02 -
  • Rinsing the orzo under cold water isn't optional, it stops the cooking process and washes away the starch that would otherwise make everything gummy
  • The salad needs at least 15 minutes in the refrigerator after dressing to let the flavors really marry and the orzo to absorb some vinaigrette
03 -
  • Use a Microplane or fine grater for the garlic, it will disappear into the dressing rather than leaving harsh raw bits
  • Toast the orzo in a dry pan before boiling for an incredibly nutty depth of flavor
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