Mediterranean Orzo with Chickpeas (Print Version)

Tender orzo, chickpeas, veggies, and lemon-herb dressing offer a refreshing Mediterranean-inspired bite.

# What You'll Need:

→ Pasta & Legumes

01 - 1 cup orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 red onion, finely chopped
06 - 1/3 cup Kalamata olives, pitted and sliced
07 - 1/4 cup feta cheese, crumbled (optional)

→ Herbs & Seasonings

08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh mint, chopped
10 - 1 teaspoon dried oregano
11 - Salt and freshly ground black pepper, to taste

→ Dressing

12 - 3 tablespoons extra-virgin olive oil
13 - Juice and zest of 1 lemon
14 - 1 garlic clove, minced

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain using a colander and rinse under cold water to cool completely. Set aside.
02 - In a large mixing bowl, combine the cooled orzo, chickpeas, halved cherry tomatoes, diced cucumber, chopped red onion, sliced Kalamata olives, and crumbled feta if desired.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and freshly ground black pepper until emulsified.
04 - Pour dressing over the salad ingredients. Add the chopped parsley and mint, then gently toss with a fork to combine and evenly coat.
05 - Taste and adjust salt and pepper as needed. Serve chilled or at room temperature.

# Additional Tips::

01 -
  • Quick and easy with only about 25 minutes from start to finish
  • All you need are simple and nourishing ingredients from the pantry and produce drawer
  • Packed with plant-based protein and fiber
  • Terrific leftover straight from the fridge
02 -
  • High in plant protein and fiber thanks to chickpeas and orzo
  • Keeps well in the fridge for three full days
  • Easily adapted for vegan or gluten-free needs
03 -
  • Always rinse orzo under cold water after cooking so it does not stick together
  • Toss the salad gently to avoid breaking up the orzo and feta
  • Add herbs just before serving for the freshest aroma
  • Do not be afraid to toss in extra lemon zest or a pinch of sumac for a bright flavor boost I once forgot to add the lemon zest and the salad was never quite as lively Always zest your lemon before juicing to keep it simple

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