This refreshing Mediterranean Chickpea Orzo Salad combines tender orzo pasta, protein-rich chickpeas, crunchy cucumbers, juicy tomatoes, briny olives, and creamy feta cheese. Tossed in a zesty lemon-olive oil dressing, it makes a delicious lunch, side dish, or meal-prep favorite.
Recipe Details
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Prep time: 15 minutes
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Cook time: 10 minutes
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Total time: 25 minutes
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Servings: 4–6
Ingredients
For the salad
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1 cup dry orzo pasta
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1 can (15 oz / 425 g) chickpeas, drained and rinsed
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1 cup cherry tomatoes, halved
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1 medium cucumber, diced
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½ small red onion, finely chopped
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½ cup Kalamata olives, sliced
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½ cup crumbled feta cheese
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¼ cup fresh parsley, chopped
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2 tablespoons fresh dill, chopped (optional)
For the lemon dressing
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¼ cup extra-virgin olive oil
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3 tablespoons fresh lemon juice
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1 teaspoon Dijon mustard
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1 garlic clove, minced
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½ teaspoon dried oregano
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Salt and black pepper, to taste
Instructions
Step 1: Cook the orzo
Bring a pot of salted water to a boil. Add the orzo and cook according to the package instructions, usually 8–10 minutes, until tender but still slightly firm. Drain, rinse briefly under cool water, and let it drain well.
Step 2: Prepare the vegetables
Drain and rinse the chickpeas. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice the olives. Chop the parsley and dill if using.
Step 3: Make the dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and black pepper until combined. Taste and adjust the lemon or seasoning as desired.
Step 4: Combine the salad
Add the cooled orzo, chickpeas, tomatoes, cucumber, red onion, olives, and herbs to a large bowl. Pour the dressing over everything and toss gently until evenly coated.
Step 5: Add feta and serve
Gently fold in the crumbled feta cheese. Serve immediately, or refrigerate for 20–30 minutes to allow the flavors to develop. Toss again before serving and add a little extra lemon juice or olive oil if needed.
Tips for the Best Salad
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Cook the orzo until just tender so it doesn’t become mushy.
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Let the pasta cool before adding the feta and fresh vegetables.
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For a milder onion flavor, soak the chopped red onion in cold water for 5–10 minutes, then drain.
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Add grilled chicken, shrimp, or extra chickpeas if you’d like a more filling meal.
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For a dairy-free version, omit the feta or use a plant-based alternative.
Storage
Store in an airtight container in the refrigerator for up to 3–4 days. Stir before serving, and refresh with a squeeze of lemon juice if the pasta has absorbed the dressing. Do not leave the salad at room temperature for more than 2 hours.
Enjoy your Mediterranean Chickpea Orzo Salad — colorful, fresh, tangy, and perfect for lunch, picnics, or meal prep!