Lemony Chickpea Orzo Salad (Print)

A vibrant Mediterranean salad combining orzo, chickpeas, and fresh herbs with bright lemon vinaigrette.

# What You 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 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 the orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
02 - In a large mixing 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, minced garlic, Dijon mustard, salt, and freshly ground black pepper until emulsified.
04 - Pour the vinaigrette over the salad mixture and toss gently to ensure all components are evenly coated.
05 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Helpful Hints:

01 -
  • It actually gets better as it sits, making it perfect for meal prep or bringing to gatherings
  • The combination of fresh herbs and bright lemon makes every bite feel like summer
02 -
  • Rinsing the cooked orzo under cold water is not optional, it prevents that gummy texture and washes away excess starch
  • The salad genuinely tastes better after sitting for an hour or so as the pasta absorbs the vinaigrette
03 -
  • Grate the lemon zest before squeezing the juice, it is so much easier that way
  • Let the salad sit at room temperature for 20 minutes before serving, the flavors really open up
Go back