Lemony Chickpea Orzo Salad (Printer View)

Fresh Mediterranean salad featuring tender orzo, chickpeas, cucumbers, and fragrant herbs tossed in zesty 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 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 the 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, garlic, Dijon mustard, salt, and black pepper until the dressing is emulsified.
04 - Pour the vinaigrette over the salad ingredients and toss gently to evenly coat.
05 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes better after sitting for an hour, which means you can make it ahead and actually enjoy your guests instead of hovering in the kitchen.
  • The lemon vinaigrette clings to every piece of orzo and keeps everything bright and alive, even on day two.
  • You can eat it cold, room temperature, or slightly warm, and it works every single time.
  • It fills you up without that heavy, weighed down feeling some pasta salads leave behind.
02 -
  • Rinse the orzo under cold water right after draining or it will keep cooking and turn mushy, I learned this the hard way on a hot summer day.
  • Don't add the vinaigrette while the orzo is still warm unless you want it to soak up everything and leave the vegetables dry and sad.
  • If you're making this ahead, hold back half the vinaigrette and toss it in just before serving to refresh everything.
03 -
  • Zest the lemon before you juice it, because trying to zest a juiced lemon is frustrating and messy.
  • If you want the red onion to be milder, soak the diced pieces in cold water for five minutes, then drain them well before adding.
  • Taste the salad after it's been in the fridge, because the cold mutes flavors and you might need to add a pinch more salt or a splash more lemon juice.
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