Greek Orzo Salad with Feta and Chickpeas

This vibrant Greek Orzo Salad combines tender orzo pasta with protein-packed chickpeas, crisp vegetables, and tangy feta cheese. The simple red wine vinaigrette brings everything together with classic Mediterranean flavors of olive oil and oregano. Perfect as a light lunch, side dish, or for meal prep, this refreshing salad stores beautifully in the refrigerator and is ideal for summer gatherings or weekday meals.

Ingredients:

• 1 cup of orzo pasta
• 1 can of chickpeas (15 oz), drained and rinsed
• 1 cup of cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup of crumbled feta cheese
• 1/4 cup of Kalamata olives, pitted and sliced
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of olive oil
• 2 tablespoons of red wine vinegar
• 1 teaspoon of dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the orzo pasta according to the package instructions until it reaches an al dente texture. Drain and rinse with cold water to cool.
2. In a large mixing bowl, combine the cooked orzo, chickpeas, cherry tomatoes, cucumber, red onion, feta, olives, and parsley.
3. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
4. Pour the dressing over the salad mixture and gently toss to ensure even coating.
5. Let the salad sit for at least 15 minutes to allow the flavors to meld before serving.

Variations

1. Mediterranean Tuna Orzo Salad: Add a can of drained, flaked tuna for extra protein and a more substantial meal.
2. Greek Orzo Salad with Roasted Vegetables: Replace raw vegetables with roasted red peppers, zucchini, and eggplant for a deeper flavor profile.
3. Lemon Herb Orzo Salad: Add 2 tablespoons of fresh lemon zest and substitute the parsley with a mix of fresh dill and mint for a bright, herbaceous version.

Cooking Notes

1. Cook the orzo in vegetable or chicken broth instead of water to infuse it with additional flavor.
2. To prevent the orzo from clumping, toss it with a tablespoon of olive oil immediately after draining and cooling.
3. For the best texture, aim for al dente pasta as overcooked orzo can become mushy in the salad, especially after absorbing the dressing.

Serving Suggestions

1. Serve alongside grilled vegetables and hummus for a complete Mediterranean mezze platter.
2. Stuff the salad into hollowed tomatoes or bell peppers for an elegant presentation at summer gatherings.
3. Pair with a crusty whole grain bread to soak up the flavorful dressing.

Tips

1. Soak the red onions in cold water for 10 minutes before adding them to the salad to reduce their sharpness while maintaining their crunch.
2. Make a double batch of the dressing and store the extra in the refrigerator for up to a week to use on other salads.
3. For meal prep, layer the ingredients in a jar with the dressing at the bottom and greens at the top, then shake to combine when ready to eat.

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Greek Orzo Salad with Feta and Chickpeas

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• Author: Avery
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant Greek Orzo Salad combines tender orzo pasta with protein-packed chickpeas, crisp vegetables, and tangy feta cheese. The simple red wine vinaigrette brings everything together with classic Mediterranean flavors of olive oil and oregano. Perfect as a light lunch, side dish, or for meal prep, this refreshing salad stores beautifully in the refrigerator and is ideal for summer gatherings or weekday meals.

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Ingredients

Scale 1x2x3x

• 1 cup of orzo pasta
• 1 can of chickpeas (15 oz), drained and rinsed
• 1 cup of cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup of crumbled feta cheese
• 1/4 cup of Kalamata olives, pitted and sliced
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of olive oil
• 2 tablespoons of red wine vinegar
• 1 teaspoon of dried oregano
• Salt and pepper to taste

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Instructions

1. Cook the orzo pasta according to the package instructions until it reaches an al dente texture. Drain and rinse with cold water to cool.
2. In a large mixing bowl, combine the cooked orzo, chickpeas, cherry tomatoes, cucumber, red onion, feta, olives, and parsley.
3. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
4. Pour the dressing over the salad mixture and gently toss to ensure even coating.
5. Let the salad sit for at least 15 minutes to allow the flavors to meld before serving.

Notes

• For best flavor, prepare this salad at least 30 minutes before serving to allow the dressing to permeate all ingredients.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Add a squeeze of fresh lemon juice just before serving for an extra bright flavor.
• For a gluten-free version, substitute the orzo with quinoa or gluten-free pasta.
• If preparing in advance, reserve some fresh herbs to sprinkle on top just before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boil
• Cuisine: Greek, Mediterranean

Nutrition

• Serving Size: 1.25 cups
• Calories: 320 kcal
• Sugar: 3g
• Sodium: 410mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 15mg

Keywords: orzo salad, Greek salad, chickpea salad, Mediterranean salad, feta salad, cold pasta salad, vegetarian salad, meal prep