Greek Lemon Orzo Bean Salad (Print)

A refreshing blend of orzo, chickpeas, fresh veggies, and herbs with tangy lemon dressing.

# What You Need:

→ Pasta & Beans

01 - 1 cup dry orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Fresh Vegetables & Herbs

03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 4 scallions, thinly sliced
06 - ½ cup fresh dill, chopped
07 - ¼ cup fresh parsley, chopped

→ Vinaigrette

08 - 1 lemon, zested and juiced
09 - 3 tbsp extra virgin olive oil
10 - 1 tbsp red wine vinegar
11 - 1 garlic clove, finely minced
12 - ½ tsp dried oregano
13 - ½ tsp sea salt
14 - ¼ tsp black pepper

→ Optional Additions

15 - ½ cup crumbled feta cheese
16 - ¼ cup Kalamata olives, pitted and sliced

# Directions:

01 - Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain and rinse under cold water to cool; set aside.
02 - In a large bowl, combine the cooked orzo, chickpeas, cherry tomatoes, cucumber, scallions, dill, and parsley.
03 - In a small bowl or jar, whisk together lemon zest, lemon juice, olive oil, red wine vinegar, garlic, oregano, salt, and pepper until emulsified.
04 - Pour the vinaigrette over the salad ingredients and toss gently to combine.
05 - If using, gently fold in feta cheese and Kalamata olives.
06 - Taste and adjust seasoning as desired. Serve chilled or at room temperature.

# Helpful Hints:

01 -
  • It comes together in about 25 minutes, which means you can make it the morning of a picnic without stress.
  • The flavors actually deepen overnight, so it's one of those rare dishes that's better when you plan ahead.
  • It's hearty enough to be a whole lunch but light enough that you won't feel heavy afterward.
02 -
  • Never dress this salad more than a few hours before serving if the cucumber is cut thin, or it will start to weep and dilute your vinaigrette.
  • If you're making it a full day ahead, keep the vegetables separate and only combine everything a couple hours before you need it.
  • The orzo soaks up dressing as it sits, so a salad that seemed perfectly balanced at lunch might taste a bit dry by dinner; make extra vinaigrette on the side just in case.
03 -
  • If you're traveling with this salad, pack the vinaigrette separately and add it within an hour of serving so the pasta doesn't turn into mush.
  • Taste the salad before you leave the kitchen, not when you arrive at your destination; it's harder to fix seasoning when you're surrounded by people.
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