Description
A refreshing and light salad made with orzo pasta, chickpeas, and a zesty lemon dressing, perfect for a healthy lunch or side dish.
Ingredients
Units
Scale
- 1 cup orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook orzo pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine cooked orzo, chickpeas, cherry tomatoes, cucumber, red onion, parsley, dill, and feta cheese if using.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- This salad can be made a day ahead and stored in the refrigerator.
- Add grilled chicken or shrimp for a protein boost.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg