Greek Lemon Orzo Bean Salad (Printable Version)

A refreshing blend of orzo, chickpeas, herbs, and lemon for a bright Mediterranean dish.

# What You'll Need:

→ 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 tablespoons extra virgin olive oil
10 - 1 tablespoon red wine vinegar
11 - 1 garlic clove, finely minced
12 - ½ teaspoon dried oregano
13 - ½ teaspoon sea salt
14 - ¼ teaspoon black pepper

→ Optional Additions

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

# 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; set aside.
02 - In a large bowl, mix cooked orzo, chickpeas, cherry tomatoes, diced cucumber, sliced scallions, chopped dill, and parsley.
03 - In a small bowl or jar, whisk together lemon zest, lemon juice, olive oil, red wine vinegar, minced garlic, oregano, salt, and black pepper until emulsified.
04 - Pour the vinaigrette over the salad ingredients and toss gently to combine.
05 - If desired, fold in crumbled feta cheese and sliced Kalamata olives gently.
06 - Taste the salad and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in under half an hour, which means you can make it between errands or right before guests arrive.
  • The lemon vinaigrette clings to every grain of orzo, so each bite is tangy and satisfying without feeling heavy.
  • It actually tastes better after a few hours in the fridge, making it the rare dish that rewards your laziness.
02 -
  • Rinsing the orzo under cold water is non negotiable, or you will end up with a gummy, sticky salad that no amount of dressing can save.
  • Don't add the feta while the orzo is still warm unless you want it to melt completely, which some people love but changes the texture entirely.
  • This salad drinks up dressing as it sits, so if you're making it a day ahead, reserve a little vinaigrette to refresh it before serving.
03 -
  • Zest the lemon before you juice it, trust me, it's nearly impossible to zest a juiced lemon and you'll end up frustrated.
  • If your olive oil is fruity and strong, cut it with a neutral oil so it doesn't overpower the delicate herbs and lemon.
  • Taste the salad after it's been in the fridge, cold dulls flavors, so you may need to add more salt, lemon, or a drizzle of olive oil before serving.
Return