Cooked - Greek Orzo Salad (with Marinated Chickpeas)

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Greek Orzo Salad (with Marinated Chickpeas)

4.0

1¼ cup orzo pasta ()

1 can chickpeas (15 oz / 400 g can or 1½ cups cooked chickpeas)

1½ cups cherry tomatoes (halved or quartered)

1½ cups cucumber (diced)

½ red onion (chopped)

⅓ cup Kalamata olives (sub black or green olives)

½ block feta cheese (4 oz / 100 g — crumbled)

4 tablespoons extra virgin olive oil

2 tablespoons lemon juice (+ lemon zest)

1 tablespoon honey

1 tablespoons Dijon mustard (or yellow mustard)

1½ teaspoon dried oregano

½ teaspoon salt (more or less to taste + black pepper)

Make Dressing: In a bowl, whisk 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice + zest, 1 tablespoon honey, 1 tablespoons Dijon mustard, 1½ teaspoon dried oregano, ½ teaspoon salt, and pepper until smooth.
Marinate Chickpeas: Add 1 can chickpeas (drained and rinsed), toss to coat, and let sit 10 minutes.Pro tip: warm chickpeas 15-30 seconds in the microwave before tossing with the dressing so they soak up more flavor.
Cook Orzo: Boil 1¼ cup orzo pasta in salted water until al dente. Drain, rinse under cold water for 10 seconds, and shake off excess.
Prep Veggies: Chop 1½ cups cherry tomatoes, 1½ cups cucumber, and ½ red onion. Add to a bowl with ⅓ cup Kalamata olives, ½ block feta cheese (crumbled), and the marinated chickpeas.1¼ cup orzo pasta
Toss & Serve: Mix in cooled orzo, adjust seasoning, and serve right away or chill 30–60 minutes for best flavor.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇬🇷Greek

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 41 weeks ago

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