Description

A refreshing and vibrant Lemon Orzo Chickpea Salad packed with fresh herbs, vegetables, and a zesty lemon dressing. Perfect for a light lunch or a healthy side dish.

Ingredients

Units Scale

1 cup orzo pasta
1 (15 oz) can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
1/4 cup crumbled feta cheese (optional)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 garlic clove, minced
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook orzo according to package instructions. Drain and rinse with cold water to cool.
In a large bowl, combine orzo, chickpeas, cherry tomatoes, cucumber, red onion, parsley, dill, and feta cheese if using.
In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Notes

For a vegan version, omit the feta cheese.
Add grilled chicken or shrimp for extra protein.
Best served cold or at room temperature.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 3g
Sodium: 220mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 9g
Cholesterol: 10mg