Lemony Chickpea Orzo Salad (Print View)

Fresh Mediterranean orzo with chickpeas, crisp vegetables, and bright lemon vinaigrette. Vegetarian, easy, and ready in 25 minutes.

# Components:

→ 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

# 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 desired.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, and black pepper until fully emulsified.
04 - Pour the vinaigrette over the salad mixture and toss gently until all components are evenly coated.
05 - Taste the salad and adjust seasonings as needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes better after sitting for an hour, which means you can prep it early and actually relax before guests arrive.
  • The chickpeas make it hearty enough to eat as a main dish without feeling heavy or sluggish afterward.
  • Every ingredient is easy to find, and you probably already have half of them in your pantry right now.
  • It travels beautifully to picnics and potlucks without wilting or getting soggy in the container.
02 -
  • Rinse the orzo immediately after draining or it will stick together into a gummy clump that no amount of stirring will fix.
  • Don't skip the lemon zest because that's where the bright, aromatic flavor lives, and juice alone won't give you the same impact.
  • Taste the salad after dressing it because cold ingredients need more seasoning than warm ones, and you'll almost always need another pinch of salt.
03 -
  • Toast the chickpeas in a dry skillet with a pinch of cumin before adding them to the salad for extra depth and a slight crunch.
  • If the salad tastes flat after chilling, squeeze a little more fresh lemon juice over it right before serving to wake up the flavors.
  • Make a double batch of the vinaigrette and keep it in the fridge; it's perfect on greens, roasted vegetables, or grain bowls all week long.
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