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Fresh Greek Orzo Pasta Salad with Chickpeas

Fresh Greek Orzo Pasta Salad with Chickpeas - featured image
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A bright and refreshing Mediterranean-inspired pasta salad featuring tender orzo, creamy chickpeas, fresh veggies, and tangy feta, perfect for summer lunches and gatherings.

Ingredients

Scale
  • 1 cup (200 grams) orzo pasta
  • 1 can (15 ounces / 425 grams) chickpeas, drained and rinsed
  • 1 medium cucumber, diced
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1/2 cup (75 grams) Kalamata olives, pitted and sliced
  • 3/4 cup (100 grams) feta cheese, crumbled
  • 2 tablespoons fresh oregano, finely chopped
  • 3 tablespoons fresh lemon juice (from 1 large lemon)
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1 clove garlic, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water (about 4 quarts / 4 liters) to a boil. Add 1 cup (200 grams) of orzo and cook uncovered for 8-10 minutes until al dente. Stir occasionally to prevent sticking.
  2. Drain the orzo in a colander and rinse under cold water to stop cooking and cool it down. Shake off excess water and transfer to a large mixing bowl.
  3. In a small bowl or jar, whisk together 3 tablespoons fresh lemon juice, 1/4 cup (60 ml) extra virgin olive oil, minced garlic, salt, and freshly ground black pepper to taste.
  4. Drain and rinse 1 can (15 oz / 425 grams) chickpeas. Gently fold them into the cooled orzo.
  5. Dice 1 medium cucumber, halve 1 cup (150 grams) cherry tomatoes, finely chop 1 small red onion, slice 1/2 cup (75 grams) Kalamata olives, and chop 2 tablespoons fresh oregano. Add all to the bowl.
  6. Crumble 3/4 cup (100 grams) feta cheese over the salad.
  7. Pour the dressing over the orzo mixture and gently toss everything together until evenly coated. Taste and adjust salt and pepper if needed.
  8. Refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Serve cold or at room temperature.

Notes

Rinse orzo under cold water after cooking to prevent clumping. Use fresh lemon juice for best flavor. For gluten-free, substitute orzo with quinoa or gluten-free pasta. Keep dressing separate if storing for more than a day to prevent sogginess. Fresh oregano is preferred over dried for aroma.

Nutrition

Keywords: Greek salad, orzo pasta salad, chickpeas, summer salad, Mediterranean, easy pasta salad, vegetarian, healthy lunch

Find it online: https://lucastable.com/fresh-greek-orzo-pasta-salad-with-chickpeas-easy-homemade-recipe-for-summer/