Description
A fresh and vibrant Mediterranean orzo salad tossed with feta, chickpeas, crisp vegetables, and a zesty lemon garlic dressing.
Ingredients
For the dressing:
- 1/3 cup olive oil
- 1.5 lemons, juiced
- 2 garlic cloves, minced or grated
- 1/4 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
For the salad:
- 12 oz orzo
- 1.5 cups cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and sliced
- 1.25 cups feta cheese, crumbled
- 1 cup chickpeas, rinsed and drained
- 1/2 red onion, thinly sliced
- 1/2 cup cucumber, diced
- 4 tablespoons fresh parsley, chopped
Instructions
1. In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Set aside.
2. Bring a large pot of salted water to a boil and cook orzo until al dente, about 8–10 minutes. Drain and let cool slightly.
3. Prepare all salad ingredients: halve tomatoes, slice olives, rinse chickpeas, slice onion, dice cucumber, crumble feta, and chop parsley.
4. Transfer warm orzo to a large bowl and add all prepared ingredients.
5. Pour dressing over the salad and toss gently until evenly coated.
6. Sprinkle parsley on top, toss lightly again, and adjust seasoning if needed.
7. Chill for at least 15 minutes or serve at room temperature.
Notes
Letting the orzo cool slightly before mixing helps it absorb the dressing without becoming mushy.
This salad can be served chilled or at room temperature.
Store leftovers in the refrigerator for up to 3 days.
Add grilled chicken or shrimp for extra protein if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 1900
- Sugar: 6g
- Sodium: 650mg
- Fat: 95g
- Saturated Fat: 25g
- Unsaturated Fat: 65g
- Trans Fat: 0g
- Carbohydrates: 210g
- Fiber: 12g
- Protein: 40g
- Cholesterol: 45mg