Go Back
- 1 cup orzo pasta - 1 can (15 oz) chickpeas, rinsed and drained - 1 cup cherry tomatoes, halved - ½ cucumber, diced - ¼ red onion, finely chopped - 2 cloves garlic, minced - ¼ cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - Zest of 1 lemon - Salt and pepper to taste The heart of this salad is the orzo and chickpeas. Orzo is a small pasta that cooks quickly. It adds a great bite to the dish. Chickpeas offer protein and fiber. They also bring a lovely, nutty flavor. Fresh veggies like cherry tomatoes, cucumber, and red onion add crunch and color. The tomatoes burst with juice, while the cucumber gives a refreshing crunch. The red onion adds a hint of sharpness. Finally, we have the dressing. A mix of minced garlic, olive oil, and lemon juice makes it zesty. The lemon zest brightens everything up and adds a nice fragrance. - ¼ cup feta cheese, crumbled (optional) - Fresh parsley, for garnish If you want to add creaminess, sprinkle some feta cheese on top. It melts into the warm salad, making it richer. Fresh parsley is not just for looks; it adds a fresh flavor too. This salad is a great choice for everyone. It is vegan and vegetarian-friendly. The orzo and chickpeas provide balanced carbs and proteins. Chickpeas are rich in vitamins and minerals. They help keep you full, making this salad a good option for lunch or dinner. The fresh veggies add fiber and antioxidants. They support your overall health and vitality. By choosing fresh ingredients, you can enjoy a meal that is not only tasty but healthy too. To start, bring a large pot of salted water to a boil. Use about one tablespoon of salt for every four quarts of water. This adds flavor to the orzo. Once the water is boiling, add 1 cup of orzo pasta. Cook it according to the package instructions, which usually takes about 8-10 minutes. You want the orzo to be al dente, meaning it should be firm but not hard. After cooking, drain the orzo and rinse it under cold water. This halts the cooking process and helps keep it from sticking together. Now, it’s time to make the salad. In a large mixing bowl, combine the cooked orzo, 1 can of rinsed and drained chickpeas, 1 cup of halved cherry tomatoes, ½ diced cucumber, ¼ finely chopped red onion, and ¼ cup of chopped fresh parsley. Stir these ingredients together gently to mix them well. Next, we’ll make the dressing. In a small bowl, whisk together 2 cloves of minced garlic, 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and the zest of 1 lemon. Add salt and pepper to taste. This dressing is key to bringing all the flavors together. Pour the dressing over your salad mix. Gently toss everything to ensure all the ingredients are coated evenly. If you like, sprinkle ¼ cup of crumbled feta cheese on top and give it one last gentle toss. Taste your salad. You can adjust the seasoning by adding more salt, pepper, or lemon juice if you want. Let the salad rest for at least 10 minutes before serving. This waiting time allows the flavors to meld together beautifully. You’ll find that the longer it sits, the more delicious it becomes! To get the best texture, cook the orzo just until al dente. This gives a firm bite that holds up well in the salad. After cooking, rinse the orzo under cold water to stop the cooking process. This keeps it from getting mushy. Adjusting seasoning is key. Start with the dressing. Mix olive oil, lemon juice, and zest with salt and pepper. Taste it before adding to the salad. If it seems flat, add more salt or lemon juice. A little can make a big difference! Chopping vegetables can be quick and easy. Use a sharp knife for clean cuts. For even-sized pieces, cut the cherry tomatoes in half and the cucumber into small cubes. Finely chop the red onion to enhance the flavor without overpowering the dish. Prepare ingredients ahead of time. You can cook the orzo and chop the veggies a day before. Just store them in the fridge. This makes putting the salad together a breeze on serving day. Garnishing adds a nice touch. Sprinkle fresh parsley on top for a pop of green. If you like, add crumbled feta for a creamy finish. It looks great and adds flavor as well. Serve the salad chilled or at room temperature. Letting it sit for 10 minutes before serving helps the flavors blend. This makes each bite more delicious and refreshing. {{image_2}} You can easily make this salad vegan. For a great plant-based twist, skip the feta cheese. Try using a vegan cheese alternative or add more veggies for creaminess. Instead of orzo, you can use gluten-free pasta. Quinoa or brown rice also works well. They add a nice texture too. To boost flavor, add some fresh herbs. Basil and mint can brighten the salad. You can also mix in spices like cumin or smoked paprika for depth. For extra crunch, consider adding bell peppers or radishes. These veggies add color and freshness. This salad shines as a main dish or a side. If you want a heartier meal, serve it with grilled chicken or shrimp. It pairs well with fish or steak too. You can even enjoy it on its own for a light lunch. To keep your Lemon Garlic Chickpea Orzo Salad fresh, store it in an airtight container. This way, it won’t absorb other smells in the fridge. The salad lasts about 3 to 5 days. If you see any signs of spoilage, toss it out. You can freeze this salad, but it’s best to freeze just the orzo and chickpeas. The veggies will lose their crunch. To freeze, place the orzo and chickpeas in a freezer-safe bag. When you’re ready to eat, thaw the salad overnight in the fridge. Reheat the orzo and chickpeas in a pot with a splash of water. Add fresh veggies after heating. To keep your ingredients fresh, store chickpeas in a cool, dry place. If you buy canned chickpeas, use them by the date on the can. For veggies, keep them in the crisper drawer of your fridge. Store tomatoes at room temperature, away from sunlight. This way, they stay ripe and tasty longer! Yes, you can make this salad ahead of time. To prep in advance, cook the orzo and let it cool. Mix the orzo with chickpeas and veggies. Keep the dressing separate until you are ready to serve. This keeps the salad fresh and crunchy. Store everything in the fridge. It tastes great after the flavors mix overnight. If you don’t have orzo, try other grains or pasta. You can use quinoa for a nutty flavor. Small pasta shapes like ditalini or farfallini work well too. Brown rice is another good option. Each choice brings its own taste and texture. This salad is perfect for meal prep. Make a big batch and store it in containers. It stays fresh for up to four days in the fridge. Just add the dressing when you are ready to eat. This keeps the salad crisp. Pair it with grilled chicken or fish for a complete meal. This blog post provided a clear guide to making Lemon Garlic Chickpea Orzo Salad. We covered essential ingredients, cooking tips, and variations to suit your needs. Emphasizing the salad's nutritional benefits and storage tips helps ensure freshness. You can easily adapt this dish for various diets and occasions. Whether you serve it as a side or main meal, it’s a tasty and healthy choice. Enjoy your cooking and savor every bite of this colorful salad!

Lemon Garlic Chickpea Orzo Salad

Elevate your meal prep with this refreshing Lemon Garlic Chickpea Orzo Salad! This vibrant dish combines tender orzo pasta, protein-packed chickpeas, juicy cherry tomatoes, and a zesty lemon garlic dressing that brings it all together. Perfect for lunch or a light dinner, this salad is easy to whip up in just 25 minutes. Click through to discover the full recipe and enjoy a burst of flavor in every bite!
Print Recipe Pin Recipe

Ingredients
  

1 cup orzo pasta

1 can (15 oz) chickpeas, rinsed and drained

1 cup cherry tomatoes, halved

½ cucumber, diced

¼ red onion, finely chopped

2 cloves garlic, minced

¼ cup fresh parsley, chopped

¼ cup feta cheese, crumbled (optional)

3 tablespoons olive oil

2 tablespoons lemon juice

Zest of 1 lemon

Salt and pepper to taste

Instructions
 

Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Drain and rinse under cold water to stop the cooking process.

    In a large mixing bowl, combine the cooked orzo, chickpeas, cherry tomatoes, cucumber, red onion, and fresh parsley.

      In a small bowl, whisk together the minced garlic, olive oil, lemon juice, lemon zest, salt, and pepper to create the dressing.

        Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is evenly coated.

          If using, sprinkle the crumbled feta cheese on top and give the salad a final gentle toss.

            Taste and adjust seasoning with extra salt, pepper, or lemon juice as desired.

              Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

                Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4