Lemony Chickpea Orzo Salad (Print version)

Mediterranean-inspired blend of tender orzo, protein-rich chickpeas, fresh vegetables and bright lemon vinaigrette.

# What You'll 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 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 - Bring a medium saucepan of salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain in a colander and rinse under cold water to stop the cooking process.
02 - Transfer the cooled orzo to a large mixing bowl. Add chickpeas, cucumber, cherry tomatoes, red onion, parsley, mint, and feta cheese if using. Toss gently to combine all ingredients.
03 - In a small bowl or jar, combine olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and black pepper. Whisk vigorously until the mixture emulsifies and the flavors meld together.
04 - Pour the prepared vinaigrette over the orzo mixture and toss gently to ensure all ingredients are evenly coated with the dressing.
05 - Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve chilled or at room temperature.

# Tips from the pros:

01 -
  • It tastes even better after sitting in the fridge for an hour, which means you can make it ahead and actually enjoy your guests.
  • The lemon vinaigrette is so bright and garlicky that it makes even the simplest ingredients feel special.
  • You can eat it cold straight from the container at midnight and feel virtuous instead of guilty.
02 -
  • Do not skip rinsing the orzo under cold water or you will end up with a gummy sticky salad instead of a light refreshing one.
  • Always taste the salad after dressing it because the acidity and salt levels can vary wildly depending on your feta and lemon.
  • If you are making this ahead, reserve a little vinaigrette to toss in just before serving because the orzo will absorb it as it sits.
03 -
  • Let the salad sit at room temperature for fifteen minutes before serving if it has been in the fridge, because cold mutes the flavors and the olive oil can get a little thick.
  • Use a microplane to zest the lemon directly over the vinaigrette so none of those fragrant oils go to waste.
  • If you are making this for a crowd, double the vinaigrette because people always want extra and it keeps for a week in a jar in the fridge.
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