Lemony Chickpea Orzo Salad (Printable)

Fresh Mediterranean salad with tender orzo, protein-rich chickpeas, crisp cucumbers, and fragrant herbs in zesty lemon vinaigrette.

# 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 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

# Method:

01 - Cook 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 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 black pepper until emulsified.
04 - Pour vinaigrette over the salad and gently toss to combine all ingredients evenly.
05 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It stays delicious even after sitting in the fridge overnight, which means less stress about timing.
  • The textures keep you interested with every bite, creamy chickpeas against crisp cucumbers and tender orzo.
  • You can double the batch and actually want to eat the leftovers instead of avoiding them.
02 -
  • Rinsing the orzo under cold water is not optional, because skipping it turns the salad gummy and clumpy instead of light and fluffy.
  • Add the vinaigrette while the orzo is still slightly warm if you want deeper flavor, or wait until it's completely cool if you prefer a lighter coat.
  • Always taste before serving because the flavors mellow as the salad sits, and you might need an extra squeeze of lemon or pinch of salt.
03 -
  • Use a jar with a lid to shake the vinaigrette instead of whisking, it emulsifies faster and you have one less bowl to wash.
  • If you want the red onion milder, soak the diced pieces in ice water for five minutes, then drain and pat dry before adding.
  • Toast the chickpeas in a dry skillet for a few minutes before tossing them in, it adds a nutty depth that makes the whole salad more interesting.
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