Description
A refreshing and vibrant Lemon Orzo Chickpea Salad packed with fresh vegetables, protein-rich chickpeas, and a zesty lemon dressing.
Ingredients
Units
Scale
- 1 cup orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the orzo according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled orzo, chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Top with crumbled feta cheese if using.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
- For a vegan version, omit the feta cheese or use vegan feta.
- Can be made a day ahead; flavors improve over time.
- Adjust lemon juice and zest according to taste preference.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg