🌿 Mediterranean Orzo Chickpea Salad
🧾 Ingredients
- 1 cup orzo pasta
- 1 can (400g) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/3 cup crumbled feta cheese
- 1/4 cup Kalamata olives, sliced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped (optional but refreshing)
🥣 Lemon Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt & black pepper, to taste
👩🍳 Instructions
- Cook orzo according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, and herbs.
- Add the cooled orzo and gently toss.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
- Pour dressing over the salad and mix well.
- Fold in crumbled feta cheese.
- Chill for 20–30 minutes before serving for best flavor.
🍽️ Description
This Mediterranean salad is light yet satisfying, combining tender orzo with hearty chickpeas and crisp vegetables. The zesty lemon dressing ties everything together, while feta and olives add a savory, tangy depth. It’s perfect as a healthy lunch, side dish, or meal prep option.
💡 Tips
- Use whole wheat orzo for extra fiber
- Add grilled chicken or tuna for more protein
- Let the salad rest—flavors deepen over time
- Swap feta for avocado if you want it dairy-free
❓ Q & A
Q: Is this salad good for weight loss?
Yes! It’s balanced with protein, fiber, and healthy fats—very filling.
Q: Can I make it ahead?
Absolutely. It tastes even better after a few hours in the fridge.
Q: How long does it last?
Up to 3–4 days refrigerated in an airtight container.
Q: Can I make it gluten-free?
Yes—use gluten-free orzo or substitute quinoa.
Q: What protein can I add?
Grilled chicken, shrimp, or even tofu work well.
