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Fresh Mediterranean Chickpea Orzo Salad

Mediterranean Chickpea Orzo Salad - featured image
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A light, vibrant, and refreshing Mediterranean salad featuring orzo pasta, chickpeas, feta cheese, and a bright lemon-oregano vinaigrette. Perfect for summer meals and easy to prepare.

Ingredients

Scale
  • 1 cup (about 170g) orzo pasta, uncooked
  • 1 can (15 oz/425g) canned chickpeas, drained and rinsed
  • 1 cup (about 150g) feta cheese, crumbled
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano)
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 clove garlic, minced
  • Salt and black pepper, to taste
  • Optional: 1/4 cup Kalamata olives, pitted and sliced

Instructions

  1. Cook the orzo: Bring a large pot of salted water to a boil. Add 1 cup (170g) orzo and cook according to package instructions, about 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Drain well and rinse under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly.
  2. Prepare the dressing: In a small bowl, whisk together 3 tablespoons freshly squeezed lemon juice, 1/4 cup (60ml) extra virgin olive oil, 1 minced garlic clove, salt, and pepper to taste. Stir in half of the crumbled feta (about 3/4 cup or 110g) to slightly soften it into the dressing, creating a creamy texture.
  3. Chop the veggies and herbs: Dice 1 medium cucumber, halve 1 cup of cherry tomatoes, finely chop 1/4 cup red onion, 1/4 cup fresh parsley, and 1 tablespoon fresh oregano. If using, slice 1/4 cup Kalamata olives.
  4. Combine the salad: In a large mixing bowl, add the cooked orzo, rinsed chickpeas, chopped vegetables, and herbs. Pour the dressing over and gently toss to combine, making sure everything is evenly coated.
  5. Add the remaining feta: Scatter the remaining 1/4 cup (about 40g) crumbled feta over the top for texture contrast and visual appeal.
  6. Adjust seasoning: Taste and add more salt, pepper, or lemon juice as needed. The salad should taste bright and balanced with a hint of creamy tang from the feta.
  7. Chill or serve immediately: Serve right away or refrigerate for 30 minutes to let the flavors meld. Keeps well in the fridge for up to 3 days.

Notes

Rinse cooked orzo with cold water immediately after cooking to prevent sticking and cool it for the salad. Mix half the feta into the dressing for creaminess. Be gentle when tossing to avoid breaking up chickpeas and feta. Add salt and dressing just before serving to keep veggies crisp. Salad keeps well refrigerated for up to 3 days and flavors improve after chilling.

Nutrition

Keywords: Mediterranean salad, chickpea salad, orzo salad, feta cheese, summer salad, easy salad recipe, healthy salad, vegetarian salad

Find it online: https://elaraeats.com/fresh-mediterranean-chickpea-orzo-salad-easy-homemade-recipe-for-summer/