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Orzo Chickpea Salad

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Orzo Chickpea Salad

Description

Orzo Chickpea Salad is a fresh, colorful, and protein-packed Mediterranean-style salad made with tender orzo pasta, hearty chickpeas, crisp vegetables, and a light lemony dressing. It’s refreshing, filling, and perfect for meal prep, picnics, BBQs, or a healthy lunch option. Every bite is bright, zesty, and satisfying.

Ingredients

  • 1½ cups cooked orzo pasta
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • ½ cucumber, diced
  • ¼ red onion, finely chopped
  • ½ cup feta cheese, crumbled
  • ¼ cup Kalamata olives, sliced
  • 2 tablespoons fresh parsley, chopped

Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Cook orzo according to package instructions. Drain and let cool.
  2. In a large bowl, combine orzo, chickpeas, tomatoes, cucumber, onion, olives, feta, and parsley.
  3. In a small bowl, whisk olive oil, lemon juice, Dijon mustard, oregano, garlic, salt, and pepper.
  4. Pour dressing over salad and toss gently until well coated.
  5. Chill for at least 20–30 minutes before serving for best flavor.

Notes

  • Orzo should be cooled before mixing to prevent sogginess.
  • Fresh lemon juice gives the best bright flavor.
  • Salad tastes even better after resting in the fridge.

Tips

  • Add grilled chicken for extra protein.
  • Swap feta with mozzarella for a milder taste.
  • Add spinach or arugula for extra greens.

Servings

4–6 servings

Nutritional Info (Approx. Per Serving)

  • Calories: 340
  • Protein: 12g
  • Carbohydrates: 42g
  • Fat: 14g
  • Fiber: 6g

Benefits

  • High in plant-based protein
  • Rich in fiber and nutrients
  • Great for meal prep and lunches
  • Refreshing and light Mediterranean dish
  • Easy to customize with ingredients

Q&A

Can I make it vegan?

Yes, simply omit feta or use vegan cheese.

Can I make it ahead?

Yes, it stores well for up to 3–4 days in the fridge.

What can I use instead of orzo?

Quinoa, couscous, or small pasta shapes.

How do I keep it fresh?

Store dressing separately and mix before serving if needed.

Can I serve it warm?

Yes, but it is best served chilled or at room temperature.

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