Lemony Chickpea Orzo Salad (Printer Version)

A vibrant Mediterranean salad combining orzo pasta, chickpeas, fresh vegetables, and herbs with a bright lemon vinaigrette.

# What You'll Need:

→ Salad

01 - 1 cup orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 1 cup cucumber, diced
04 - 1/2 cup cherry tomatoes, halved
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup fresh parsley, chopped
07 - 2 tablespoons fresh mint, chopped
08 - 1/4 cup feta cheese, crumbled (optional)

→ Lemon Vinaigrette

09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon lemon zest
12 - 1 clove garlic, finely minced
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper

# How to Prepare:

01 - Cook orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
02 - In a large mixing bowl, combine the cooked orzo, chickpeas, cucumber, cherry tomatoes, red onion, parsley, mint, and feta cheese if using.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, and black pepper until emulsified.
04 - Pour the vinaigrette over the salad and toss gently to combine all ingredients evenly.
05 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It tastes better after sitting for an hour, so you can make it ahead and actually relax before guests arrive.
  • The textures stay interesting, crunchy cucumber against tender orzo, creamy chickpeas, bursts of juicy tomato.
  • You can eat it straight from the fridge at midnight and feel virtuous instead of guilty.
  • It travels beautifully to picnics without getting soggy or sad looking.
02 -
  • If you dress the salad while the orzo is still warm, it will absorb too much vinaigrette and taste dry later, patience is your friend here.
  • Always taste before serving and add more lemon juice or salt, cold foods need more seasoning than warm ones to taste right.
  • Don't skip rinsing the chickpeas, that canned liquid has a metallic edge that will haunt your salad.
03 -
  • Toast the orzo in a dry pan for a few minutes before boiling to add a subtle nutty flavor that makes people ask what your secret is.
  • Use a vegetable peeler to shave ribbons of lemon zest over the top just before serving for an extra pop of fragrance and color.
  • If the salad tastes flat the next day, a squeeze of fresh lemon juice and a pinch of flaky salt will bring it right back to life.
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