Greek Lemon Orzo Bean Salad (Printer View)

Refreshing orzo with chickpeas, fresh veggies, herbs, and tangy lemon dressing for a light Mediterranean dish.

# Components:

→ Pasta & Beans

01 - 1 cup dry orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Fresh Vegetables & Herbs

03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 4 scallions, thinly sliced
06 - ½ cup fresh dill, chopped
07 - ¼ cup fresh parsley, chopped

→ Vinaigrette

08 - 1 lemon, zested and juiced
09 - 3 tbsp extra virgin olive oil
10 - 1 tbsp red wine vinegar
11 - 1 garlic clove, finely minced
12 - ½ tsp dried oregano
13 - ½ tsp sea salt
14 - ¼ tsp black pepper

→ Optional Additions

15 - ½ cup crumbled feta cheese
16 - ¼ cup Kalamata olives, pitted and sliced

# Method steps:

01 - Bring a large pot of salted water to a boil. Cook orzo until al dente according to package instructions. Drain and rinse under cold water to cool; set aside.
02 - In a large bowl, mix the cooked orzo, chickpeas, cherry tomatoes, cucumber, scallions, dill, and parsley until evenly distributed.
03 - In a small bowl or jar, whisk together lemon zest, lemon juice, olive oil, red wine vinegar, garlic, oregano, salt, and pepper until emulsified.
04 - Pour the vinaigrette over the salad ingredients and toss gently to combine all flavors.
05 - If desired, fold in crumbled feta cheese and sliced Kalamata olives gently.
06 - Taste and modify seasoning if needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes better after sitting in the fridge for a few hours, which means less last minute stress when friends show up.
  • The dill and lemon make everything taste impossibly fresh, even when youre using pantry staples.
  • Its filling enough to be lunch on its own but light enough that you wont feel weighed down on a hot day.
02 -
  • Rinse the orzo after cooking or it will turn into a starchy, sticky mess that no amount of vinaigrette can save.
  • Dont dress the salad until youre ready to serve or store it, adding the vinaigrette too early makes the herbs wilt and the whole thing looks sad.
  • If you make this ahead, hold back half the fresh herbs and stir them in right before serving so they stay bright and fragrant.
03 -
  • Use a microplane to zest the lemon directly over the bowl so you catch all the fragrant oils that spray out, they add a layer of flavor you cant get from juice alone.
  • Taste the salad after it has chilled and add a pinch more salt or a squeeze of lemon, cold temperatures dull flavors so it might need a little boost before serving.
  • If your dill has thick woody stems, strip the leaves and save the tender upper stems, they have tons of flavor and add a nice texture.
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