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- 1 cup orzo pasta - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/4 red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup bell pepper (any color), diced - 1/4 cup crumbled feta cheese (optional) - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon lemon zest - 1 teaspoon dried oregano - Salt and pepper to taste When I make Lemony Chickpea Orzo Salad, I love how fresh and bright it feels. The orzo pasta serves as a great base. It cooks quickly and soaks up all the flavors. Chickpeas add protein and a nice texture. They are also simple to use, just drain and rinse them. The cherry tomatoes bring a pop of color and sweetness. I like to cut them in half for better bites. Cucumber adds crunch and coolness. Dice it small to mix well with the other veggies. Red onion gives a sharp taste that brightens the salad. I chop it finely so it blends well. Fresh parsley adds a lovely herb flavor. I always recommend using fresh herbs for the best taste. Bell pepper adds more color and sweetness. You can use any color you like. I often add feta cheese for creaminess, but it's optional. It makes the salad richer and savory. For the dressing, I mix olive oil, lemon juice, and lemon zest. This dressing is zesty and bright. The dried oregano gives a nice herbal note. I always add salt and pepper to taste, as it brings out the flavors. This salad is easy to make. You can customize it as you like. The mix of flavors makes it a favorite for warm days or picnics. {{ingredient_image_1}} To start, bring a pot of salted water to a boil. This step helps flavor the orzo. Once the water boils, add 1 cup of orzo pasta. Cook it for about 8 to 10 minutes until it is al dente. This means it should be firm but not hard. After cooking, drain the orzo in a colander. Rinse it with cold water to stop the cooking. Set the orzo aside for later. While the orzo cooks, prepare the salad base. In a large mixing bowl, combine the following ingredients: - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/4 red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup bell pepper, diced Make sure to mix these well. The chickpeas add protein, and the veggies bring color and crunch. Next, you will make the dressing. In a small bowl, whisk together: - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon lemon zest - 1 teaspoon dried oregano - Salt and pepper to taste This dressing ties all the flavors together. The lemon juice gives it a bright taste, while oregano adds depth. Now, it’s time to combine everything. Add the cooked orzo to the bowl with the salad base. Pour the dressing over the salad and mix gently. If you like, sprinkle in 1/4 cup of crumbled feta cheese. Toss everything lightly to coat the ingredients evenly. Lastly, let the salad chill in the refrigerator for about 15 minutes. This step allows the flavors to meld beautifully. Chilling also makes the salad refreshing and cool for serving. To make orzo just right, start by boiling salted water. Add the orzo once the water bubbles. Cook it for about 8 to 10 minutes. You want it to be al dente, which means it should have a slight bite when you chew it. After cooking, drain the orzo in a colander. Rinse it under cold water to stop the cooking process and prevent clumping. This step is key for keeping your salad light and fresh. To boost flavors, think about adding fresh herbs. Basil or mint can add a nice twist. You can also try spices like cumin or smoked paprika for a warm touch. When it comes to balancing flavors, use lemon juice for acidity. If it's too sharp, add a hint of honey or maple syrup. This will calm the flavors while keeping the dish bright and zesty. Presentation matters! Serve your salad in a large, colorful bowl. This draws the eye and makes it look appetizing. For garnish, sprinkle some extra parsley on top. You can also add lemon wedges on the side. This adds a pop of color and gives guests the option for more lemony flavor. Use a clear bowl to show off those vibrant colors! Pro Tips Cook Orzo Perfectly: Keep an eye on the orzo while cooking to ensure it doesn't get mushy. Aim for al dente for the best texture in the salad. Fresh Ingredients Matter: Use fresh vegetables and herbs for the best flavor. This salad is all about bright, fresh tastes! Chill for Flavor: Allow the salad to chill for at least 15 minutes before serving. This resting time helps the flavors meld together beautifully. Customize it: Feel free to add other veggies or proteins like grilled chicken or avocado to make it your own! {{image_2}} You can easily add protein to this salad. Grilled chicken or shrimp works great. These proteins enhance flavor and make the dish more filling. You could also try other beans, like black beans or kidney beans. They add a fun texture and extra nutrients. This salad is very flexible with veggies. You can swap in bell peppers or zucchini for a different taste. Try using seasonal vegetables too, like asparagus in spring or squash in fall. This way, you can always enjoy fresh flavors. If you want a vegan version, you can skip the feta cheese. Use a hormone-free substitute like tofu or vegan feta for creaminess. For the dressing, try using tahini or a simple vinaigrette. Both options keep the salad zesty and bright without dairy. To keep your Lemony Chickpea Orzo Salad fresh, use airtight containers. Glass containers work great, as they do not stain or absorb smells. If you plan to eat it later, keep the dressing separate. This helps keep the salad crisp and bright. Store the salad in the fridge and enjoy it within a few days. In the fridge, this salad lasts about 3 to 5 days. Always check for signs of spoilage. If the salad smells sour or looks slimy, it is best to throw it away. Freshness is key to enjoying this dish. To prepare this salad for lunches, cook the orzo and chop the veggies ahead of time. Layer cooked orzo, chickpeas, and veggies in meal prep containers. Keep the dressing in a small container. This way, the salad stays fresh until you are ready to eat. When packed correctly, it makes for a quick and healthy lunch option! Yes, you can make this salad ahead of time. To prepare it in advance, follow these steps: - Cook the orzo and let it cool completely. - Mix the chickpeas, vegetables, and dressing in a bowl. - Add the orzo just before serving to keep it fresh. - If you include feta cheese, add it right before serving too. This way, the salad stays crisp and tasty. This salad packs a nutritious punch. Here's the breakdown per serving: - Calories: About 320 - Protein: 12 grams - Carbs: 44 grams - Fats: 12 grams These values can vary based on the exact ingredients you use. To make this salad gluten-free, swap out the orzo. Here are some options: - Use gluten-free orzo made from rice or quinoa. - Substitute with gluten-free pasta, like brown rice pasta. - You can also use quinoa for a different texture. These options will keep your salad delicious and gluten-free! Absolutely! This salad is great for meal prep. Here are some tips: - Store the salad in airtight containers. - Keep the dressing separate until you're ready to eat. - The salad lasts up to four days in the fridge. This makes it easy to grab a healthy meal on the go! This salad combines fresh ingredients and simple steps for a tasty dish. We used orzo, chickpeas, and veggies, topped with a delicious dressing. Feel free to change it up with different proteins or veggies to suit your taste. Store leftovers properly for future meals. Enjoy this easy and healthy recipe any time!

Zesty Lemony Chickpea Orzo Salad

A refreshing salad with orzo, chickpeas, and a zesty lemon dressing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1/4 whole red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup bell pepper (any color), diced
  • 1/4 cup crumbled feta cheese (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • Cook the Orzo: Bring a pot of salted water to a boil and add the orzo. Cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.
  • Prepare the Salad Base: In a large mixing bowl, combine the drained chickpeas, cherry tomatoes, cucumber, red onion, parsley, and bell pepper.
  • Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, salt, and pepper until well combined.
  • Combine Ingredients: Add the cooked orzo to the bowl with the vegetables and chickpeas. Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.
  • Add Feta: If using, sprinkle the crumbled feta cheese on top and give the salad a final gentle toss to incorporate.
  • Chill and Serve: Let the salad sit for at least 15 minutes in the refrigerator for the flavors to meld before serving.

Notes

Serve in a large, colorful bowl and garnish with extra parsley and lemon wedges on the side for a refreshing touch.
Keyword chickpeas, lemon, orzo, salad, vegetarian