Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Orzo Salad with Feta and Chickpeas


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

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.


Ingredients

Scale
  • 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.

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