Mediterranean Orzo Chickpea Salad
Mediterranean Orzo Chickpea Salad
Ingredients
For the Salad
- 1 1/2 cups dry orzo pasta
- 1 can chickpeas, 15 oz / 425g, drained and rinsed
- 2 cups baby spinach, roughly chopped
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/3 cup dried cranberries
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional)
For the Lemon Dressing
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- salt, to taste
- black pepper, to taste
Instructions
- 1
Bring a large pot of salted water to a boil.
⏱️ 5 min
- 2
Cook the orzo according to package directions until al dente.
⏱️ 8 min
- 3
Drain the cooked orzo and rinse it under cold water to stop the cooking process. Let the orzo cool completely.
⏱️ 2 min
- 4
In a large mixing bowl, combine the cooled orzo, drained and rinsed chickpeas, roughly chopped baby spinach, diced cucumber, halved cherry tomatoes, finely diced red onion, dried cranberries, crumbled feta cheese, and chopped fresh parsley and mint (if using).
⏱️ 10 min
- 5
In a separate small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper.
⏱️ 3 min
- 6
Pour the prepared dressing over the salad ingredients in the large mixing bowl and toss gently until all ingredients are evenly coated with the dressing.
⏱️ 2 min
- 7
Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to blend.
⏱️ 30 min
- 8
Before serving, toss the salad again and adjust seasoning (salt and pepper) if needed.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Orzo Chickpea Salad
For the Salad
- 1 1/2 cups dry orzo pasta
- 1 can chickpeas, 15 oz / 425g, drained and rinsed
- 2 cups baby spinach, roughly chopped
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/3 cup dried cranberries
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional)
For the Lemon Dressing
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- salt, to taste
- black pepper, to taste
Instructions
- 1
Bring a large pot of salted water to a boil.
⏱️ 5 min - 2
Cook the orzo according to package directions until al dente.
⏱️ 8 min - 3
Drain the cooked orzo and rinse it under cold water to stop the cooking process. Let the orzo cool completely.
⏱️ 2 min - 4
In a large mixing bowl, combine the cooled orzo, drained and rinsed chickpeas, roughly chopped baby spinach, diced cucumber, halved cherry tomatoes, finely diced red onion, dried cranberries, crumbled feta cheese, and chopped fresh parsley and mint (if using).
⏱️ 10 min - 5
In a separate small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper.
⏱️ 3 min - 6
Pour the prepared dressing over the salad ingredients in the large mixing bowl and toss gently until all ingredients are evenly coated with the dressing.
⏱️ 2 min - 7
Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to blend.
⏱️ 30 min - 8
Before serving, toss the salad again and adjust seasoning (salt and pepper) if needed.
⏱️ 1 min