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Lemon Orzo Chickpea Salad

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This Lemon Orzo Chickpea Salad is light, refreshing, and packed with zesty Mediterranean flavor. It’s perfect for a quick lunch, a healthy side dish, or a potluck favorite. With protein-rich chickpeas, tender orzo pasta, crisp veggies, and a lemony vinaigrette, it’s both satisfying and simple to make.

Ingredients

Scale

  • 1 cup dry orzo pasta

  • 1 (15 oz) can chickpeas, drained and rinsed

  • 1 cup cherry tomatoes, halved

  • 1/2 cucumber, diced

  • 1/4 red onion, finely chopped

  • 1/4 cup fresh parsley, chopped

  • 2 tablespoons fresh dill, chopped

  • 1/3 cup crumbled feta cheese

  • Zest of 1 lemon

  • Juice of 1 large lemon (about 3 tablespoons)

  • 3 tablespoons olive oil

  • 1 garlic clove, minced

  • Salt and black pepper, to taste

Instructions

  1. Cook orzo according to package instructions. Drain and rinse under cold water to cool.

  2. In a large bowl, combine cooked orzo, chickpeas, cherry tomatoes, cucumber, red onion, parsley, dill, and feta.

  3. In a small bowl or jar, whisk together lemon juice, lemon zest, olive oil, minced garlic, salt, and pepper.

  4. Pour the dressing over the salad and toss well to coat everything evenly.

  5. Chill for 15–30 minutes before serving for best flavor.

  6. Taste and adjust seasoning if needed. Enjoy!

Notes

  • You can swap out feta for goat cheese or leave it out for a vegan version.

  • Add spinach or arugula for an extra veggie boost.

  • Stores well in the fridge for up to 3 days.

Find it online: https://ukfinda.com/lemon-orzo-chickpea-salad/