Description
1 cup orzo pasta
1 cup canned chickpeas, drained and rinsed
1/3 cup dried cranberries
1/4 cup crumbled feta cheese
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
1/4 cup toasted pine nuts (optional)
For the Lemon Oregano Dressing:
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and black pepper to taste
Directions:
Cook the orzo pasta according to package instructions, then drain and set aside to cool.
In a large bowl, combine the cooled orzo, chickpeas, dried cranberries, feta, red onion, parsley, and toasted pine nuts (if using).
In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and black pepper until fully combined.
Pour the dressing over the salad and toss to coat all evenly.
Chill the salad in the fridge for at least 30 minutes before serving to allow the flavors to meld together.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 220 kcal per serving
Servings: 4
Step-by-Step Guide
1. Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente. Drain and rinse briefly under cool water to stop the cooking process. Set aside to cool completely.
2. Prepare the Ingredients: While the orzo cools, drain and rinse the chickpeas. Finely chop the red onion and fresh parsley. If using, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden.
3. Make the Dressing: In a small bowl or jar, combine the olive oil, fresh lemon juice, dried oregano, garlic powder, salt, and black pepper. Whisk or shake vigorously until the mixture is well emulsified.
4. Combine the Salad: In a large mixing bowl, add the cooled orzo, chickpeas, dried cranberries, crumbled feta, red onion, parsley, and toasted pine nuts.
5. Dress and Chill: Pour the prepared lemon oregano dressing over the salad. Gently toss everything together until evenly coated. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serving Suggestions
This vibrant orzo salad is incredibly versatile. Serve it as a light main course for lunch, or as a flavorful side dish alongside grilled chicken, fish, or lamb. It’s perfect for picnics, potlucks, and barbecues. For a heartier meal, consider adding grilled vegetables like zucchini or bell peppers, or some shredded rotisserie chicken.
How-to Summary
Cook and cool orzo pasta. Combine it with chickpeas, cranberries, feta, red onion, parsley, and pine nuts. Whisk together a simple lemon-oregano dressing, toss with the salad, and chill before serving for the best flavor.
Frequently Asked Questions
Can I make this salad ahead of time? Absolutely. This salad tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 3 days.
What can I use instead of feta cheese? For a different flavor profile, try crumbled goat cheese or creamy ricotta salata. For a dairy-free version, omit the cheese or use a vegan feta alternative.
Is there a substitute for pine nuts? Yes, toasted slivered almonds or chopped walnuts make excellent, more affordable substitutes for pine nuts.
Can I use a different pasta? While orzo is ideal, you can use other small pasta shapes like ditalini, small shells, or even couscous. Adjust cooking times accordingly.
How can I make this recipe gluten-free? Simply use a certified gluten-free orzo pasta, which is often made from rice or corn flour, to make this dish gluten-free.
Common Mistakes to Avoid
- Not cooling the orzo completely: Adding dressing to warm pasta will cause it to absorb too much oil and become gummy. Ensure it’s fully cooled.
- Using bottled lemon juice: Fresh lemon juice is crucial for the dressing’s bright, fresh flavor. Bottled juice can taste metallic and flat.
- Skipping the chill time: The 30-minute rest in the fridge is essential for the ingredients to marry and the salad to reach its peak taste.
- Overlooking toasting for nuts: If using pine nuts or other nuts, toasting them is a small step that adds a huge depth of nutty flavor.
Conclusion
This Mediterranean Orzo Salad with Chickpeas and Feta is a perfect blend of textures and flavors—creamy, tangy, sweet, and savory. It’s quick to prepare, packed with nutritious ingredients, and reliably delicious for any occasion. By following this enhanced guide and avoiding common pitfalls, you’ll create a standout dish that is sure to become a regular in your recipe rotation.
