Description
A vibrant and flavorful plant-based Lemon Orzo Chickpea Salad that’s healthy, easy to make, and packed with fresh ingredients. Perfect for lunch or a side dish.
Ingredients
Scale
- 1 cup orzo pasta
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped (optional)
- 1/4 cup Kalamata olives, pitted and halved (optional)
- For the Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- 1. Cook orzo according to package directions until al dente. Drain and rinse with cold water. Set aside to cool.
- 2. While orzo cools, rinse and drain chickpeas. Halve tomatoes, dice cucumber, and finely dice red onion. Chop parsley and mint. Halve olives if using.
- 3. Whisk together olive oil, lemon juice, minced garlic, Dijon mustard, and oregano for the vinaigrette. Season with salt and pepper.
- 4. In a large bowl, combine cooled orzo, chickpeas, tomatoes, cucumber, red onion, parsley, mint, and olives.
- 5. Pour the vinaigrette over the salad and toss gently to coat.
- 6. Chill for at least 30 minutes before serving to allow flavors to meld. Toss again before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Best served chilled or at room temperature; reheating is not recommended.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Estimate based on ingredients
- Sugar: Estimate based on ingredients
- Sodium: Estimate based on ingredients
- Fat: Estimate based on ingredients
- Carbohydrates: Estimate based on ingredients
- Fiber: Estimate based on ingredients
- Protein: Estimate based on ingredients