Save This Lemony Chickpea Orzo Salad is a fresh and vibrant Mediterranean-inspired dish that brings a burst of sunshine to your plate. Featuring tender orzo pasta and protein-rich chickpeas tossed with crisp cucumbers and fragrant herbs, it is the ultimate light meal or side dish for any occasion.
Save The secret to this salad lies in the zesty lemon vinaigrette, which perfectly complements the fresh parsley and mint. It’s a versatile recipe that stays fresh and delicious, making it an excellent choice for weekday meal prep.
Ingredients
- Salad
- 1 cup (180 g) orzo pasta
- 1 can (15 oz / 400 g) chickpeas, drained and rinsed
- 1 cup (150 g) cucumber, diced
- 1/2 cup (80 g) cherry tomatoes, halved
- 1/4 cup (30 g) red onion, finely diced
- 1/4 cup (10 g) fresh parsley, chopped
- 2 tbsp (5 g) fresh mint, chopped
- 1/4 cup (35 g) feta cheese, crumbled (optional)
- Lemon Vinaigrette
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic, finely minced
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Cook the Orzo
- Cook the orzo according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- Step 2: Assemble the Salad
- In a large bowl, combine the cooked orzo, chickpeas, cucumber, cherry tomatoes, red onion, parsley, mint, and feta (if using).
- Step 3: Make the Vinaigrette
- In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, and black pepper until emulsified.
- Step 4: Toss and Combine
- Pour the vinaigrette over the salad and toss gently to combine.
- Step 5: Final Seasoning
- Taste and adjust seasoning as needed. Serve chilled or at room temperature.
Zusatztipps für die Zubereitung
To ensure the salad remains light and fluffy, be sure to rinse the cooked orzo thoroughly under cold water. This removes excess starch and prevents the pasta from sticking together while it cools.
Varianten und Anpassungen
For a vegan version, simply omit the feta cheese or swap it for a plant-based alternative. You can also customize the dish by adding diced avocado for extra creaminess or Kalamata olives for a salty kick. If you need a gluten-free option, substitute the orzo with gluten-free small pasta or rice.
Serviervorschläge
This salad is best enjoyed fresh, but it stores well in the refrigerator for up to 2 days. It works beautifully as a standalone lunch or as a refreshing side dish paired with grilled vegetables or Mediterranean-style skewers.
Save Whip up this Lemony Chickpea Orzo Salad for your next gathering and enjoy a simple, wholesome meal that everyone will love.
Cooking Q&A
- → Can this salad be made ahead of time?
Yes, this salad can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. For best texture, add the vinaigrette just before serving or toss gently before eating.
- → Is this suitable for a vegan diet?
Absolutely. Simply omit the feta cheese or substitute it with a dairy-free alternative like cashew cream or vegan feta. All other ingredients are plant-based, making it naturally vegan-friendly.
- → What pasta works best if I don't have orzo?
Small pasta shapes like ditalini, couscous, or even rice work wonderfully as substitutes. For a gluten-free option, use gluten-free small pasta or quinoa instead of orzo.
- → How can I enhance the flavor of this salad?
Consider adding diced avocado, Kalamata olives, sun-dried tomatoes, or roasted red peppers. A sprinkle of toasted pine nuts or sesame seeds adds crunch and depth. Fresh dill or oregano can replace or complement the mint and parsley.
- → Should the salad be served warm or cold?
This salad is best served chilled or at room temperature. Chilling allows the flavors to meld together beautifully. If making ahead, refrigerate and serve cold for the most refreshing experience.
- → Can I adjust the lemon vinaigrette?
Definitely. If you prefer less tang, reduce the lemon juice to 1 tablespoon. For more richness, add a tablespoon of honey or minced shallot. You can also substitute the Dijon mustard with whole-grain mustard for texture variation.