Easy Lemon Orzo Salad

4.92 from 24 votes

This fresh lemon orzo salad with chickpeas is bursting with bold Mediterranean-inspired flavors, featuring fresh, crunchy vegetables and a simple lemon dressing. It’s quick to make, easy, healthy, and a nutritious, crowd-pleasing summer side or main!

Prep Time15

Cook Time15

Chill Time10

Total Time40

Course: Dinner, Lunch

Cuisine: Italian, Mediterranean

Diet: Vegan

Servings: -8

Calories: 424kcal

Author: Shannon

Equipment

Ingredients

2 cups of dry orzo pasta
1 tablespoon of olive oil
1 ½ lemons juiced (plus more to taste)
2 garlic cloves minced or pressed
¼ teaspoon of salt (plus more to taste)
2 mini cucumbers cut into half moons
10 ounces of cherry tomatoes halved
1 (15-ounce) can of chickpeas, drained and rinsed
1 small red onion diced
1 cup of pitted Kalamata olives diced
½ cup of chopped parsley
¼ cup of chopped basil
½ cup of vegan feta cheese (optional)

Instructions

Bring a large pot of water to a boil and cook the orzo according to package instructions, about 8–10 minutes. Drain and run under cold water to stop the cooking process. Set aside to cool.
While the orzo is cooking, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, garlic, and salt. Set aside.
In a large bowl, combine the cooled orzo, cucumbers, tomatoes, chickpeas, red onion, olives, parsley, and basil. Pour the dressing over the salad and mix well to combine.
Fold in the vegan feta, if using.
Cover and refrigerate until chilled. Serve cold.

Notes

Chop bite-sized pieces: To enjoy all the flavors of this Mediterranean lemon orzo chickpea salad in every forkful.

Don’t overcook the orzo: Cook it just past al dente to ensure it isn’t overly soft but won’t become overly hard once chilled.

Chill the orzo: Rinse or submerge it in cold water immediately after cooking to halt the cooking process and avoid mushiness.

Reserve pasta water: This is optional and will bulk up the dressing and help it cling to the orzo without lots of added calories.

Nutrition