Description
1 cup orzo pasta
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup feta cheese, crumbled
1/2 cup cucumber, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup Kalamata olives, sliced
1/4 cup fresh parsley, chopped
1 tbsp olive oil
2 tbsp lemon juice
1 tsp dried oregano
Salt and black pepper to taste
Directions:
Cook the orzo according to package directions. Drain and rinse with cold water to cool.
In a large bowl, combine the cooked orzo, chickpeas, feta, cucumber, cherry tomatoes, red onion, olives, and parsley.
In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Let the salad sit for 10 minutes for the flavors to meld.
Serve chilled or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 310 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect Orzo Chickpea Salad every time.
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package directions (typically 8-10 minutes) until al dente.
- Cool the Pasta: Drain the cooked orzo in a colander and immediately rinse it thoroughly under cold running water. This stops the cooking process and cools the pasta quickly, preventing it from becoming gummy.
- Prepare the Dressing: While the orzo cooks, make the dressing. In a small bowl, vigorously whisk together the olive oil, fresh lemon juice, dried oregano, salt, and black pepper until the mixture is well-emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo, drained chickpeas, crumbled feta cheese, diced cucumber, halved cherry tomatoes, thinly sliced red onion, sliced Kalamata olives, and chopped fresh parsley.
- Toss and Marinate: Pour the prepared dressing over the salad ingredients. Using a large spoon or spatula, gently toss everything together until evenly coated. Allow the salad to sit for at least 10 minutes before serving to let the flavors meld beautifully.
Serving Suggestions
This versatile salad shines in many settings. Serve it as a light, protein-packed main course for lunch. It’s an excellent side dish for grilled chicken, fish, or lamb chops at a summer barbecue. For a portable option, pack it in a container for a picnic or work lunch. Garnish with extra fresh herbs like dill or mint just before serving for an added flavor boost.
How-to Summary
Cook and cool orzo pasta. Whisk olive oil, lemon juice, oregano, salt, and pepper for the dressing. In a large bowl, combine orzo with chickpeas, feta, cucumber, tomatoes, red onion, olives, and parsley. Pour dressing over the salad, toss gently, and let it rest for 10 minutes before serving chilled or at room temperature.
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, try crumbled goat cheese or cubed mozzarella. For a dairy-free version, omit the cheese or use a vegan feta alternative.
How can I make this salad more substantial?
Add grilled shrimp, shredded chicken, or flaked tuna to transform it into a hearty main dish. Avocado cubes are another great addition for healthy fats.
My orzo became mushy. What went wrong?
You likely overcooked the pasta. Ensure you cook it only to al dente and rinse it immediately with cold water to halt the cooking process.
Can I use a different grain?
Yes. Couscous, quinoa, or small pasta shapes like ditalini make excellent substitutes for orzo in this recipe.
Common Mistakes to Avoid
- Skipping the Cold Rinse: Not rinsing the cooked orzo will result in a warm, clumpy salad.
- Using Weak Lemon Juice: Always use fresh lemon juice for the brightest, zesty flavor. Bottled juice often tastes flat.
- Over-dressing the Salad: Start with the dressing amount listed; you can always add more after tasting. A soggy salad is less appealing.
- Not Letting it Rest: Serving immediately doesn’t allow the orzo to absorb the dressing. The 10-minute rest is crucial for flavor.
Conclusion
This Orzo Chickpea Salad is a celebration of fresh, Mediterranean flavors that comes together with minimal effort. It’s a reliable recipe that is perfect for meal prep, potlucks, or a quick family dinner. By following the step-by-step guide and avoiding common pitfalls, you’ll create a vibrant, satisfying dish that is sure to become a regular in your rotation. Enjoy the delicious combination of textures and tastes in every bite!
