Description
This refreshing Chickpea Orzo Salad blends tender orzo pasta with crisp cucumbers, juicy tomatoes, and hearty garbanzo beans, all tossed in a tangy and slightly sweet vinaigrette. Enhanced with feta cheese and fresh parsley, this Mediterranean-inspired salad is perfect for a light meal or a flavorful side dish, ideal for warm weather and easy meal prep.
Ingredients
Scale
Salad Ingredients
- 8 ounces dried orzo pasta
- 1 15-ounce can garbanzo beans (drained)
- 1 ½ cups cucumbers, diced
- 1 ½ cups tomatoes, diced
- ¼ cup red onion, diced
- 1 cup feta cheese
- ¼ cup fresh chopped parsley
Dressing Ingredients
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes
- Salt and pepper to taste
Instructions
- Cook the Orzo: Cook the orzo pasta according to the package directions, usually boiling in salted water for about 8-10 minutes until al dente. Once cooked, drain the orzo in a colander and rinse with cold water to stop the cooking process and cool the pasta.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, red pepper flakes, salt, and pepper until the dressing is smooth and emulsified.
- Toss Orzo with Dressing: Add the cooled orzo to a large mixing bowl and pour the dressing over it. Toss well to ensure the pasta is evenly coated with the flavorful dressing.
- Add Salad Ingredients: Stir in the diced cucumbers, tomatoes, drained garbanzo beans, diced red onion, crumbled feta cheese, and fresh chopped parsley. Mix gently to combine all the ingredients thoroughly.
- Chill and Serve: Place the salad in the refrigerator for at least 1 hour before serving. This allows the flavors to meld and the salad to chill nicely, enhancing its refreshing qualities.
Notes
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- This salad can be made a day ahead and stored in the refrigerator; flavors intensify over time.
- Adjust the level of red pepper flakes based on your desired spice tolerance.
- If fresh parsley is unavailable, you can substitute with fresh cilantro or basil for a different flavor profile.
- Drain the garbanzo beans well and pat dry to avoid sogginess in the salad.
