Mediterranean Chickpea Orzo Salad

Mediterranean Chickpea Orzo Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 6

Ingredients 

• 1½ cups orzo pasta

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

• 1½ cups cherry tomatoes, halved

• 1 cup baby spinach, roughly chopped

• ½ small red onion, thinly sliced

• ½ cup Kalamata olives, halved

• ½ cup crumbled feta cheese

• 2 tbsp fresh parsley, chopped

• 2 tbsp fresh dill, chopped

Dressing

• ¼ cup olive oil

• 2 tbsp fresh lemon juice

• 1 tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 small garlic clove, minced

• ½ tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

Instructions 

1. Bring a pot of salted water to a boil. Add the orzo and cook according to package directions until al dente.

2. Drain the orzo and rinse briefly under cool water. Allow it to drain well, then transfer it to a large mixing bowl.

3. Add the chickpeas, cherry tomatoes, spinach, red onion, olives, feta, parsley, and dill.

4. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper.

5. Pour the dressing over the orzo mixture.

6. Toss gently until everything is evenly coated and well combined.

8. Taste and adjust the salt, pepper, or lemon juice as needed.
9. Refrigerate for about 20–30 minutes before serving for the best flavor, or serve immediately at room temperature.

Tips

For extra flavor, lightly roast the cherry tomatoes before adding them. You can also add diced cucumber, roasted red peppers, avocado, or grilled chicken.

Storage

Store in an airtight container in the refrigerator for up to 4 days. If the salad becomes a little dry, toss it with a small splash of olive oil and lemon juice before serving.

Serving Suggestions 

Serve as a light lunch, a meal-prep salad, or a side dish with grilled chicken, salmon, shrimp, or roasted vegetables.