Orzo Salad with Chickpeas
This orzo salad with chickpeas is a vibrant Mediterranean dish combining tender orzo, protein-packed chickpeas, and fresh veggies, all tossed in a zesty dressing—a healthy and easy orzo salad recipe!
Ingredients
- 1½ cups dry orzo pasta
- 1 recipe Greek Salad Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- 2 Persian cucumbers halved vertically and sliced ¼-inch thick
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas, drained and rinsed
- 4 ounces feta cheese, cut into ¼-inch cubes
- ⅓ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the orzo according to the package directions, just past al dente for a tender texture.
- Drain the orzo and toss with a drizzle of olive oil to prevent sticking. Spread it in an even layer on a baking sheet to cool.
- In a small bowl, whisk together the Greek Salad Dressing, red wine vinegar, lemon juice, oregano, and sea salt.
- In a large mixing bowl, combine the cooked orzo, sliced cucumbers, halved cherry tomatoes, chickpeas, feta, red onion, and Kalamata olives.
- Drizzle the dressing over the salad, add half the chopped herbs, and season with freshly ground black pepper. Toss gently to combine.
- Garnish with the remaining herbs before serving. Enjoy immediately or chill in the refrigerator for up to one day.