Lemon Herb Chickpea Orzo Salad

Orzo, the rice-shaped pasta of Mediterranean kitchens, stars in this bright lemon-herb chickpea salad built for easy lunches. Chickpeas, feta, and fresh dill meet a zesty lemon-Dijon dressing that keeps every bite light and lively.

Serves 6 · 15 min prep · 10 min cook

Estimate for one serving

• 340 cal
• 12g protein
• 42g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 8 oz orzo pasta
• 1 (15 oz) can drained and rinsed canned chickpeas
• 1 diced English cucumber
• 1.5 cups halved cherry tomatoes
• 1/4 cup finely diced red onion
• 4 oz crumbled feta cheese
• 1/2 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1/4 cup extra-virgin olive oil
• 3 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1 minced garlic clove
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package timing until just al dente, usually 8 to 9 minutes.
2. 2Drain the orzo in a colander and rinse briefly under cool water to stop the cooking. Shake well and transfer to a large mixing bowl to cool slightly.
3. 3While the pasta cooks, whisk olive oil, lemon juice, lemon zest, Dijon, minced garlic, salt, and black pepper in a small jar or bowl until emulsified.
4. 4Add the drained chickpeas, diced cucumber, halved cherry tomatoes, and finely diced red onion to the bowl with the orzo.
5. 5Pour most of the lemon dressing over the mixture and toss gently until everything is evenly coated and glossy.
6. 6Fold in the crumbled feta, chopped parsley, and dill. Taste and adjust salt or lemon if needed; the salad should taste bright and herby.
7. 7Let the salad sit 10 minutes at room temperature so the orzo absorbs the dressing and the flavors marry.
8. 8Portion into meal-prep containers for the week or serve family-style. Keep chilled up to 4 days; give a quick toss before eating.
9. 9If packing for work, tuck a lemon wedge on the side for a fresh squeeze at lunchtime to wake up the herbs.