Description
For the Orzo
1 1/2 cups orzo pasta
1 cup canned chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/2 cup ricotta cheese
1/3 cup dried cranberries
1/4 cup toasted walnuts, chopped
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste
For the Lemon Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper, to taste
Directions
Cook orzo according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, garlic, salt, and black pepper.
In a large mixing bowl, combine cooked orzo, chickpeas, feta cheese, ricotta cheese, dried cranberries, and toasted walnuts.
Drizzle the lemon vinaigrette over the orzo mixture and toss gently to combine.
Garnish with fresh parsley and additional black pepper before serving.
Serve immediately or chill for 20 minutes to enhance flavors.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 400 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, bring a large pot of salted water to a boil. Add the orzo and cook for 8-10 minutes, or as directed on the package, until it is al dente. Drain well and transfer to a large mixing bowl to cool slightly. While the orzo cooks, prepare your vinaigrette. In a small bowl, thoroughly whisk together the olive oil, fresh lemon juice, lemon zest, honey, Dijon mustard, and minced garlic until the mixture is fully emulsified. Season with salt and pepper. Next, assemble the salad. To the bowl with the warm orzo, add the chickpeas, crumbled feta, ricotta, dried cranberries, and chopped toasted walnuts. Pour the lemon vinaigrette over everything. Using a large spoon or spatula, gently toss the mixture until all ingredients are evenly coated and combined. Finish by folding in the chopped fresh parsley.
Serving Suggestions
This versatile orzo salad is excellent as a standalone vegetarian main course for a light lunch. It also pairs beautifully as a side dish with grilled chicken, fish like salmon, or lamb chops. For a summer picnic or potluck, pack it in a sealed container and keep it cool. You can also serve it over a bed of fresh arugula or spinach to add more greens, or stuff it into hollowed-out tomatoes or bell peppers for an elegant presentation.
How-to Summary
Cook orzo al dente and drain. Whisk olive oil, lemon juice, zest, honey, mustard, and garlic for the vinaigrette. In a large bowl, combine warm orzo with chickpeas, feta, ricotta, cranberries, and walnuts. Drizzle with dressing, toss gently, and garnish with parsley.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can prepare it up to a day in advance. Store it covered in the refrigerator. The flavors meld wonderfully, but you may want to add a fresh squeeze of lemon juice before serving to brighten it up.
What can I use instead of ricotta cheese? Creamy goat cheese or a soft farmer’s cheese are excellent substitutes for ricotta. For a dairy-free version, omit it or use a dollop of dairy-free yogurt.
How should I store leftovers? Keep leftovers in an airtight container in the refrigerator for up to 3 days. The orzo may absorb more dressing, so have extra lemon juice and olive oil on hand to refresh it.
Can I use a different grain? Absolutely. Couscous, quinoa, or small pasta like ditalini work well. Adjust cooking times according to the package directions for your chosen grain.
Are the nuts necessary? The walnuts add crucial crunch and flavor, but you can omit them for allergies or substitute with toasted pine nuts, slivered almonds, or pumpkin seeds.
Common Mistakes to Avoid
Avoid overcooking the orzo, as it will become mushy in the salad. Cook only until al dente. Do not skip toasting the walnuts; this step deepens their flavor and improves texture. Ensure your orzo is not piping hot when you add the cheese, as extreme heat can cause the feta to melt unevenly and the ricotta to become greasy. Finally, taste and adjust the vinaigrette seasoning before adding it to the salad—balancing the lemon, honey, and salt is key.
Conclusion
This Orzo Salad with Chickpeas and Lemon Vinaigrette is a celebration of textures and bright, fresh flavors. It’s remarkably simple to prepare yet feels special enough for any occasion. By following the step-by-step guide and heeding the common pitfalls, you’ll create a reliable, crowd-pleasing dish. Whether served immediately or enjoyed as leftovers, this salad is a testament to how a few quality ingredients can come together to create something truly delicious.
